Deep-fried Five-spice Rolls

1. Soak the bean curd sheets in cold water for about 4 minutes or until the sheets are soft and pliable. Lift each sheet carefully with both hands to drain, blot excess water dry and place flat on a large tea towel, one on top of another. Put another tea towel on top to keep them moist. This step can be done 2-3 hours ahead.

2. Chop the water chestnuts by hand or mince coarsely.

3. Chop the pork by hand or mince coarsely. Put into a large bowl.

4. Prepare the marinade: add the salt, soy sauce, sugar, wine or sherry, oil, five-spice powder and egg whites to the pork. Stir in the same direction to coat well. Leave to marinate for 5 minutes. Add the spring onion and water chestnut. Stir in the potato flour, 15ml (1 tbsp) at a time, to ensure smooth mixing.

5. Divide the pork filling into 16 portions.

6. Take one bean curd out of the covered pile and put it on a flat surface with the 32.5cm wide side in front of you. Halve it.

7. Scoop up one portion of the filling and roll it between your palms into the shape of a sausage. Place the filling near the bottom edge of 1 piece of bean curd sheet and roll as tightly as possible away from you. Using either your finger or a brush, smear some egg yolk on the opposite edge and seal the roll. Leave the 2 ends open and place the roll on a tray, seam side down. Cover the tray with a damp cloth. Repeat steps 6 and 7 until all are made.

8. Half fill a wok or deep-fryer with oil. Heat to a temperature of 190°C (375°F) or until a cube of stale bread browns in 50 seconds. Put in 8 rolls or however many will float freely in the oil and deep-fry for about 8 minutes or until honey-brown in colour. Remove with a hand strainer or perforated disc and drain on kitchen paper. Repeat until all the rolls are done.

9. To serve, cut each roll into 5 pieces and put them on a large warm platter. The ketchup, chilli sauce and soy sauce with mustard dips can be put either on the table or in the middle of the platter.