Five spice crispy soy beancurd meat roll : ngoh hiang, loh bak, meat spring rolls

Some modern chefs used this recipe and call it a special spring roll. 

It is not entirely incorrect to call it a spring roll. However, if this dish has been in existent for centuries and already has a name for it, why do some celebrities want to rename or simplify it, to make it sound or appear more exotic and innovative than the remaker deserves?

Outline:
Part 1: Soy bean skin (salty top layer of soy milk dried into a crepe sheet)
Part 2 : Filling
Part 3 : Chilli sauce and sweet soy sauce
Assemble, steam, panfry

(1) Wipe away salt from soy bean sheet with a clean damp dish cloth. Cut into smaller rectangulars of at least 3x5 cm or wider if you prefer a larger roll.

(2) Prepare filling of 300 g minced pork, 150g cut shrimp meat, 10 waterchestnut, 1 chopped onion, 1 sprint onion sliced, julienned carrot

(3) Season the meat with salt, soy sauce, oyster sauce and pepper.

(4) Fill in the centre of the soy crepe and roll as you would with a spring roll, folding the shorter ends first and then roll from one length to the other end.

(5) Put on a greaseproof paper lined plate and steam for 15 minutes under medium low heat. Alternatively, cover and microwave on medium high for 2 minutes on each side (turn around).

(6) Cool the rolls and pan fry with a little oil till crispy.

(7) You may keep the remainder in the fridge for another meal. It can be kept in the fridge for 3 days and freezer for a month but be sure to heat it up very well before consuming.

(8) Chilli sauce is a mixture of ground fresh red chilli, garlic, sugar, fish sauce, vinegar and lime juice. Mix well.