Loh Bak Springroll

This recipe makes 12 pieces

Ingredients:

Bean curd skin (buy Everbest brand as it is unsalted. 10 pcs per pkt. Can cut each into half to fit one spring roll.

(A)

1 kg minced pork

2 tbsp sugar

2 tsp salt

1 tsp pepper

1 tsp light soy sauce

(B) 

¼ sengkuang – chopped coarse

6 chestnuts – chopped coarse

1 big onion – chopped

½ pip garlic – chopped

(C)  

3 tsp 5-spice powder

4 tsp tapioca flour

2 large eggs

Mixture of cornflour + water or just egg to seal edges

Batter for frying:  2 tbsp rice flour mix with 2 tbsp water, add dash of pepper

1. Marinate (A) for 1 hour.
2. Combine (B) with pork mixture (A).
3. Add (C) to pork mixture and mix well.
4. To assemble spring roll:  Cut each bean curd skin into half to fit one spring roll.  Lay the bean curd skin on a flat surface.  Spoon enough pork mixture onto bean curd skin.  Fold 2 sides in, roll the spring roll tight.  Seal edges with a mixture of cornflour with water or egg. Use your hands to shape spring roll nicely & tight.  Continue to assemble all springs rolls & put them in a rectangular steaming tray, leaving a gap between the rolls.
   
5. Steam spring rolls for 20 mins over medium high heat.  Leave to cool.  Note:  Steamed rolls will soak in sauce when done.  Can store the sauce for cooking other dishes.  Leave the rolls to cool completely before freezing them.
6. To fry spring rolls:  Mix some rice flour with pepper & water.  Dip the rolls in the batter and deep fry the rolls in a non-stick pan till golden brown.  

Lobak Sauce:

9 red chillies – seeded &  blended fine

100 ml vinegar

2 tbsp plum sauce

3 tbsp sugar

Pinch of salt

2 tbsp toasted sesame seeds

4 tbsp toasted peanuts – pounded

Bring vinegar to boil over low heat.  Add in chillies, plum sauce, sugar & salt.  Mix well.  Dish sauce on a sauce dish. Sprinkle sesame seeds & peanuts on top. Serve with loh bak.