Hokkien Meat Rolls

Ingredients ：

1. Minced pork belly (small cuts is preferred instead of machine minced) - ½ kg

2. Prawn minced – ½ kg

3. Diced water chestnut – 10 pieces

4. Flour - 8 spoons

5. Spring onions, cut into to smaller pieces – 2 stalks

6. Red carrot, slice to smaller pieces - 1 small stick

7. Bean curb skin – 1 big piece

8. Seasoning

a. Seasoning – 1 tsp (or 1 sachet Jia Hor Seasoning )

b. White pepper – ½ tsp

c. Light soy sauce – 1 spoon

9. Eggs – 2 pieces

Procedures：

1. Combine minced pork, minced prawn, diced chestnut, spring onions, carrot, seasoning, eggs and flour into meat paste.

2. Use a slightly damp paper towel and wipe excess salt on the bean curd skin gently, then use the wiped bean curb skin to wrap the meat paste.

3. Deep fried the wraps until the skin turn to golden color and floating on the surface of the oil.

4. For keeping the meat rolls longer, you can steam the wraps for about 10 mins, then keep them in the freezes. Deep fried the steamed wraps when you want to serve them to table .