Five Spice Pork Rolls (Lobak)

250g pork mince
100g prawns (half chopped, half puréed)
2 garlic cloves, chopped
4–5 shallots, chopped
Handful water chestnuts, chopped
Bean curd skin (to wrap)
Vegetable oil (for frying)

The Seasoning
1 tablespoon oyster sauce
Pinch sugar
Pinch salt
1 teaspoon five spice powder
1 teaspoon chicken powder (optional)
1 tablespoon tapioca starch

PREPARATION

1. In a large bowl, combine pork mince, chopped and puréed prawns, garlic, shallots and water chestnuts, mixing thoroughly until evenly distributed.
2. Add oyster sauce, sugar, salt, five spice powder, chicken powder and tapioca starch, then mix well until the mixture becomes slightly sticky and well bound.
3. Wipe bean curd skin with a damp cloth to remove excess salt, then cut into manageable rectangular pieces.
4. Place a portion of filling onto each sheet, shaping into a log, then brush edges with cornflour slurry to help seal.
5. Roll tightly, tucking in the sides to remove air pockets and ensure a firm, compact roll.

COOKING

1. Heat oil to medium heat and carefully place rolls seam-side down, allowing them to set before moving.
2. Fry gently for a few minutes, turning occasionally once the skin firms up to prevent breaking.
3. Continue frying for about 5 minutes until golden brown and crispy, and bubbles in the oil begin to reduce.
4. Remove and drain on paper towel to remove excess oil.
5. Slice into bite-sized pieces and serve immediately while hot and crispy.

School of Wok Tips

• Use a mix of chopped and puréed prawns for better texture and binding.
• Remove air pockets when rolling to prevent splitting.
• Don’t move rolls too early—let them set first.
• Fry at medium heat to cook through without burning.

FAQs

What is bean curd skin?
A thin sheet made from soy milk, used for wrapping and frying.

Can I use spring roll wrappers instead?
Yes, but texture will be different.

Why add water chestnuts?
They provide a crunchy contrast to the soft filling.