Five-Spice Chicken Rolls

Ingredients:

400 g. chicken mince (mixture of both breast and thighs)

1/2 onion (peeled and chopped)

1/4 cup carrot (peeled and chopped)

3 pieces bean curd skin (6"x4")

Seasonings:

1 egg

1/4 tsp. five-spice powder

1/2 tbsp. oyster sauce

1/2 tbsp. cornflour

1/2 tsp. chicken stock granules

1/2 tsp. sugar

Methods:

1. Combine chicken mince, onion and carrot with seasonings.  Stir to form a sticky paste.
2. To assemble the rolls; take a piece of the bean curd skin and place on a flat plate.  With a spoon, scoop the filling in (1) and spread over the bean curd skin, leaving about 1/2" from each side.  Roll into a cylinder and seal both ends by twisting it.  Place it onto a flat plate.  Repeat with the other two rolls.  I keep the balance of the filling ingredients into an airtight container and put in the freezer.
3. Deep fry the chicken rolls in medium heated oil until golden brown and cooked.
4. Cut and serve with chili sauce or any other sauce you prefer.

This recipe is adapted from 'SEASHORE - A Homey New Year' by Amy Wong with just a slight adjustment to suit my cooking preference.