五香肉卷（Ngoh Hiang）Five Spice Meat RollsIngredients 材料：
- 300 Gram (10.6 ounces, or a little over half a pound) Pork Shoulder/ 300克夹心肉
- 200 Gram (7 ounces, or a little under half a pound) Shrimp/200克虾
- 250 Gram (8.8 ounces, or about half a pound) Chicken Tights (Thighs)/250克鸡腿肉
- 5 Water Chestnut/5粒马蹄
- 50 Gram (1.76 ounces) Spring Onion/50克青葱
- 1 Table Spoon Minced Garlic /1汤匙蒜蓉
- 20 Sheets Beancurd Sheets/20张豆腐皮
- a pinch Salt/一小撮盐
- 1 Table Spoon Soy sauce/一汤匙酱油
- 1 Table spoon Oyster sauce/一汤匙耗油
- 1/2 Table spoon Pepper/半汤匙胡椒粉
- 2 Table Spoon sesame oil/2汤匙麻油
- 1/2 Table Spoon Five Spice Powder/半汤匙五香粉
- 2 Table Spoon Chinese rice wine/Shaoxing Wine/2汤匙绍兴酒
- 5 table Spoon Corn Starch/5汤匙玉米粉
- 1 Egg/一个鸡蛋
Method 做法 ：
Step 1 第一步：
Mince the chicken tights (thighs) by using a big knife on the chopper board.用菜刀把鸡腿肉剁碎。
Step 2 第二步：
Cut the pork shoulder into julienne style and dice the prawns。把夹心肉切成条状，把虾剥壳后切成粒。
Step 3 第三部：
Minced the water chestnuts and spring onion coarsely. Put Aside.把马蹄和青葱切成小块状。备用。
step 4 第四步：
In a large mixing bowl, put together the pork, minced chicken and diced prawn. Mix well. 把夹心肉，鸡肉碎还有虾放进一个大碗中。
Step 5 第五步：
Add in salt, soy sauce, oyster sauce, pepper, sesame oil, five spice powder, Chinese Rice wine, egg and corn starch. 加入盐，酱油，耗油，胡椒粉，麻油，五香粉，绍兴酒，蛋和玉米粉。
Step 6 第六步：
Mix well and let it marinate for 30 minutes.搅匀后腌制30分钟。
Step 7 第七步：
After 30 minutes, add in spring onion and water chestnut.30分钟后，加入青葱和马蹄。
Step 8 第八步：
Mix well with fork用叉子搅匀。
Step 9 第九步：
Put enough marinated meat texture in the center of each beancurd wrapper. 将部分肉馅放在豆腐皮中间。
Step 10 第十步：
Roll Up. 向上卷。
Step 11 第十一步：
Seal the edges with beaten egg。在尾部沾上蛋汁。
Step 12 第十二步：
Finished rolling, you will get approximately 20 rolls of meat rolls. 把所有肉馅用完，大概有20卷左右。
Step 13 第十三步：
Heat the oil in the wok and fry with medium heat.烧滚了油后，以中火炸肉卷。
Step 14 第十四步：
Until the meat rolls turn brown.炸至呈金黄色，捞起。
Step 15 第十五步：
Cut the meat rolls into small pieces and serve with cucumber and chili sauce.把肉卷切开，配上黄瓜和辣椒酱食用。
