Chinese bean curd meat roll (bak kien)

The photos I took of this dish always turn out looking non appetising somehow

Chinese bean curd meat roll but in Hokkien, called bak kien (bak = meat, kien = roll) is one of the regular dishes that mum cook for Lunar New Year reunion dinner. I made this once a year when I get a couple of friends to have lunch during Lunar New Year.


Ingredients:
Make about 16-17 rolls

300g minced pork
5-6 tbsp of jicama or water chestnut (when I can't find either, I use apple)
100g prawns
2 tbsp carrot
2 tbsp onion
1/2 tsp pepper
1tsp corn flour
2 tbsp soy sauce
Bean curd skin


Method:

1. Put all the ingredients (except bean curd skin) above in a big bowl and mix well.
2. Wipe bean curd skin with damp cloth or kitchen towel so that it is less salty and easier to wrap.
3. Wrap the mixed ingredients with bean curd skin till finished, into a roll.
4. Steam the rolls for about 10 minutes so that it doesn't take too long to fry (can pan fry or deep fry).

Side note: Freeze well after steamed and cool down.