Mini Ngoh Hiang (Five spice pork rolls)

Ingredients A:--
500 g ground pork
300 g shrimps, roughly diced
250 g (10 pieces) water chestnuts *, finely diced
4-5 stalks spring onions, finely chopped
1 egg
2 tbsp soy sauce
2 tbsp chinese cooking wine
2 tsp sesame oil
1 tsp five spice powder
1 tsp SIDS SALT & PEPPER to taste
2 tbsp cornflour
Other Ingredients:--
1 packet beancurd sheets
rice bran oil for deep-frying
Sweet soy sauce or sweet chilli, for dipping

Peel water chestnuts and dice finely. Cut shrimps and spring onions into indicated sizes.
Place SIDS SALT & PEPPER, five spice powder and "Ingredients A" together in a large bowl and use a pair of chopsticks or large spoon to mix well.
Cut beancurd sheets into 10 x 10 cm squares. Place a heap of the mixed ingredients onto the skin and roll it up like a sausage. I left mine open-ended. (for quicker cooking) When rolling, make sure the meat is nicely tucked in and compact.
Heat up a generous amount of oil in pan over medium-low heat for deep-frying. Deep-fry the rolls a few at a time. Do not over-crowd the pan. Starting with a lower heat will enable wrapper to crisp nicely and meat to cook evenly. When the rolls are almost done, turn up the heat to high - this will keep oil absorption to a minimum. Remove when done and drain the rolls on paper towels.
Plate and serve with sweet soy sauce and/or chilli.