Homemade Kikiam

Directions

1. 1
   In a large bowl, combine ground pork, minced shrimp, water chestnuts, carrots, green onions, five-spice powder, salt, and pepper.
2. 2
   In a small bowl, combine cornstarch and water. Stir until smooth and blended.
3. 3
   Add cornstarch slurry to pork mixture and stir to fully combine.
4. 4
   Under warm running water, moisten bean curd sheets and squeeze to rid of excess liquid.
5. 5
   On a flat working surface, place a bean curd sheet. Spoon 1/3 of the pork mixture and spread across the bottom length of the sheet. leaving about 1-inch space on the sides.
6. 6
   Roll the sheet tightly around the filling to form a tight log about 2-inch thick. Moisten the end to seal and twist the edges to lock the pork. Repeat with remaining pork mixture.
7. 7
   Arrange pork rolls on a steamer in a single layer and steam for about 15 to 20 minutes or until set and temperature in the center reads 145 F.
8. 8
   Gently remove kikiam from the steamer and place on a platter to slightly cool. Refrigerate to cool completely.
9. 9
   In a wide pan over medium heat, heat about 2-inch deep of oil to 350 F. Carefully place steamed rolls in a single layer and fry, turning on sides as needed, until heated through and golden and crispy on the outside.
10. 10
    Remove from the pan and let stand for about 5 minutes before slicing into serving portions.