I made a batch of these five-spiced pork and yam rolls (I happened to have the purple variety of yam in the freezer) and they were delicious dipped in sweet and sticky black sauce. The filling is made with pork mince, water chestnuts, shredded yam, chopped onions and seasoned with five spice powder. This is wrapped in dried beancurd skin, then steamed until cooked before deep-frying on a slow medium heat until brown and crisp. As I had extra sheets of beancurd skin (offcuts), I made a simple batter (1 egg + 2 tbsp flour) and spread it on the sheets, then scattered diced luncheon meat, rolled it up and deep-fried till golden and crisp. Makes a great snack for the kids!
