Kikiam or Five-Spice Pork Rolls

  

  

Kikiam is one of my favorite Chinese foods so I researched and researched until I found a recipe I like.
This recipe I experimented on was based  from http://kuali.com/  It is really very nice and can compare with those you can buy from the shops. The dipping sauce was based from http://lilyng2000.blogspot.com/

FIVE-SPICE PORK ROLLS

1 kilo pork, chopped coarsely             Seasonings:
1 can water chestnuts, chopped           1t ground black pepper
2 onions, chopped                                2t  five-spice powder or ngo hiong

!/2 cup green onions, chopped             4Tsugar

2 eggs                                                  2T toyo
2 T garlic, minced                                 1t  salt
4 beancurd sheets or tawpe                    2T cornflour
                                                            1t sesame oil
Combine meat, water chestnuts, onion, garlic, eggs and seasonings in a mixing bowl. Mix well. Keep the mixture in the refrigerator to allow ingredients to marinate for at least an hour or overnite.
Cut the beancurd sheet into smaller portions approximately 6 in. x 8 in.
Put 2T or more meat mixture on to each wrapper then form into a long roll. Roll up tightly and seal the ends
with cooked cornstarch.
Steam the rolls for 8 minutes. Remove and cool. Deep fry in hot oil until golden and crispy or you can keep them in the freezer.
After frying, cut into slices and serve with a dipping sauce.

Dipping Sauce

1/2 cup hot chili sauce                                           
   2 tablespoons ground toasted sesame seeds
1/2 cup tomato catsup
1/4 cup sugar

Just mix all the sauce ingredients and serve.