Chinese Meats Roll ( Ngoh Hiang )

favourite childhood Dish... Chinese Meats Roll ( Ngoh Hiang )!! And this dish has been in maternal side of the family for generations. every one entire loves this right !!.. and start popping these babies into our mouths as soon as they leave the hot oil!!..  i really cant recall who the Recipe adapted .. but really tks to the creator

NGOH Hiang Recipe
Makes 35- 40 rolls
Ingredients:

Ingredients A
500g ground pork
250g shrimps (weight without shell), roughly diced
250g (10 pieces) water chestnuts *, finely diced
4-5 stalks scallion, finely chopped
1 egg
2 tbsp. soy sauce
2 tbsp. chinese cooking wine
2 tsp sesame oil
1 tsp five spice powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp. cornstarch

Other ingredients
1 packet beancurd sheets
Cooking oil for deep-frying
Sweet soy sauce or chilli for dipping

(* Note: the traditional way to make this is to use water chestnuts. If you cannot find water chestnuts, replace with carrot )

Peel water chestnuts and dice finely. Cut shrimps and scallion into indicated sizes.

Place "Ingredients A" together in a large bowl and use a pair of chopsticks or large spoon to mix well.

Cut beancurd sheets into 5 x 5 inches squares. Place a heap of the mixed ingredients onto the skin and roll it up like a sausage. I left mine open-ended (for quicker cooking). When rolling, make sure the meat is nicely tucked in and compact.

Heat up a generous amount of vegetable oil in pan over medium-low heat for deep-frying. Deep-fry the rolls a few at a time. Do not over-crowd the pan. Starting with a lower heat will enable wrapper to crisp nicely and meat to cook evenly. When the rolls are almost done, turn up the heat to high - this will keep oil absorption to a minimum. Remove when done and drain the rolls on paper towels.