Ingredients:
500g pork/chicken (with a little fat attached)
1 bulb of garlic, diced
1 Bombay onion, diced
1 tbsp chopped spring onion
10 pieces water chestnuts, diced
1 egg
1 large piece bean curd sheet, cut into 14×7 cm each piece

Seasoning:
½ tsp pepper
2-3 tsp five-spice powder (ng heong fun)
1 tbsp sugar
3 tbsp light soya sauce
1 tbsp oyster sauce
2 tsp sesame oil
2 tbsp corn flour or sweet potato flour

Dipping sauce:
4-5 tbsp Thai sweet chilli sauce
3 tbsp Tomato ketchup
1 tsp lime juice
2 pieces of peanut candy (optional)
Sugar to taste

Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least 1 hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.
4. Steam rolls for 5 to 8 minutes. Remove, leave it to cool.
5. In a wok, heat the vegetable oil to 350°F. Fry the rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels.
6. Cut roll into slices and serve with dipping sauce.

Tip: You can keep Lobak in the deep freezer after steaming, deep fry before serving.