五香肉捲Homemade Penang Lor Bak

Ingredients:
  1 kg             Minced Meat
1/2 kg            Fish Paste
1/2 pc            Carrots                   - dice in small pieces
   1 pc            Small Turnip          - dice in small pieces
  1 big            Onions                    - minced it
  3 cloves      Garlic                      -  minced it
  2 tbsp         Five spice powder (Pok Aun Thong)
1/2 tsp          White Pepper Powder
  2 tbsp        Corn Flour
  1 nos         Egg 

To taste:
   2 tbsp      Light Soy Sauce
1/2 tbsp      Sugar 
   4 tbsp      Fermented Red Bean Curd Sauce only

2 pcs of Salty Bean Curd Skins for wrapping the Lobak Penang (Tau Pueh) (make around 20 pcs)

1.  Mix all the ingredients together and marinade for at least 24 hours.
2.  Cut the bean curd skins into 8”x6”.
3.  Take around 4 table spoons of the mixed ingredients and put on to the bean curd skin and make into rolls. You can use corn flour glue (corn flour mixed with boiling water) to stick the edges so that the bean curd skins will stay in place.
4.  Bake in oven for 10 minutes for both side of the spring roll.(You can made more to freezer it. Defrost & deep fry it whenever you want)
5.  Heat oil & deep fry the "Lor Bak" rolls in hot oil until golden brown.