Chaozhou five spice roll

Cut the pork roughly into bite-sized chunks.

Blend roughly in a food processor with on and off pulses; do not grind too fine. Store-bought ground pork can stand in.

In a big mixing bowl add the egg, garlic, ginger, soy sauce, fish sauce, salt, five spice powder, fish powder and sweet potato starch.

Stir in one direction for a few minutes until the meat becomes sticky.

Peel the jicama and dice finely; add to the meat.

Trim the scallions to the white part, dice finely and add; stir in one direction until combined.

Cut the tofu skin into sheets; holes are fine, as rolling covers them.

Put filling along one side of a sheet, shape into a long log with two little spatulas, roll it over, dab water on the rest of the sheet, roll up tight and tuck the end under.

Let the rolls sit until the moisture softens the tofu skin, then pinch both ends so the filling is not exposed.

Heat the oil to 320F and add the rolls one by one; keep the heat low or medium low because the tofu skin burns quickly. Fry about 8 to 10 minutes.

Slice diagonally and serve with chili sauce.