♡五香肉卷 Five Spices Meat Rolls @ Ngoh Hiang Lobak♡

这道*五香肉卷*是我家婆拿手的私房菜~
每逢大节日，都少不了这道香脆的肉卷。
虽然食材准备过程多功了点，
我也成功的学了上来。
能够吃到妈妈的味道，一切都是值得的！
最重要妈妈的私房菜能够代代相传！~

材料：
(A)五花肉碎 1公斤
     虾胶 300克
     大葱 1 粒，切细
     大蒜 1棵，切细
     沙葛 1/4 粒，切细
     红萝卜 1/2 条，切细
     蛋 1粒
    咸饼 5块（压碎）

(B)腐皮 1 大张，剪成八张

(C)薯粉10大匙（用来沾肉卷）
(D)面粉 2大匙，掺水做面糊  (用来粘豆皮边）

调味料：
胡椒粉 1大匙
麻油 2大匙
酱青 8大匙
盐 1茶匙
五香粉 2茶匙
味精 1/4茶匙
薯粉 5大匙（掺进肉碎里）


做法：
1.将所有的材料(A)和调味料混合均匀。
2.将一片腐皮铺在工作桌上，再将已混合均匀的肉末铺在上面，豆皮两侧折进来再卷起。在豆皮尾端涂抹少许面糊 (D)。

3.把已卷好的肉卷用剪刀剪成2寸长，备用。
4.热油，将剪好的肉卷两侧沾上少许薯粉(C), 以中小火炸至金黄色即可捞起沥干油。

5.趁热吃味道与口感更佳！

Ingredients：
(A)1 kg Pork belly minced meat
     300g prawns paste
     1 big onion, chopped
     1 stalk of leek, chopped
     1/4 of jicama (sengkuang), chopped
     1/2 carrot, chopped
     1 egg
     5 pieces of cream crackers（crushed）
(B)1 big piece of bean curd sheet, cut into 8 pieces
(C)10 tablespoon tapioca starch（for coating before fried ）
(D)2 tablespoon wheat flour，add in 1 tablespoon water and combine becomes batter.  
(to stick the bean curd sheet）

Seasoning：
1 tablespoon pepper
2 tablespoon sesame oil
8 tablespoon of soya sauce
1 teaspoon salt
2 teaspoon five spices powder (Ngoh Hiang)
1/4 teaspoon MSG (optional)
5 tablespoon tapioca starch

Method：
1.Combine well all the ingredients (A) and seasoning.
2.Lay a small sheet bean curd sheet on the working surface, put the meat mixture on the bean curd sheet. 
Fold in both side of the bean curd sheet and roll it. Spread some wheat batter on the edge of the bean curd sheet and rolls it.

3.Use the scissors to cut the meat rolls into small pieces for about 2 inches.
4.Preheat cooking oil, coated both side of the small meat rolls with tapioca starch, fry it under medium heat 
until golden brown color. Drained the meat rolls and transfer on the plate.
5.Best serving when it is hot for better taste.