Juicy pork and shrimp are wrapped in bean curd sheets (or known as tofu skin) and then deep-fried or air-fried and steamed. These bean curd rolls are one of the popular dim sum foods.
Combine all the ingredients for the filling, except for the oil. Add the seasoning for the filling. Mix until the meat mixture is well-combined and moist. At this point, you can taste test by cooking a tiny amount in boiling water and have a taste. Adjust the seasoning to your preference
Wrapping:
Cut the bean curd sheets into squares about 6 x 6 inches (15 x 15 cm). You can get about 8-10 rolls or more, depending on how big or small you wrap them
Place the filling at the lower bottom. Fold the bottom over and then fold two sides over, brush the top with some egg wash and then roll it up. The egg wash helps to seal the roll. Repeat with the rest of the filling and bean curd sheets
Frying or air-frying:
Preheat some oil, enough to deep fry the rolls, over medium heat. Fry in batches until they are golden brown. Remove from the oil and put on an absorbent paper towel. Let them cool down
If you want to air fry them, brush the skin with some oil and air fry at 350 F (180 C) for 10 minutes and checking on them halfway and air fry until they are golden brown
Prepare the sauce:
Mix cornstarch with water. This is to thicken the sauce later
Preheat a skillet. Add cooking oil. Stir fry garlic and ginger for about a minute. Add the chicken stock and add the rest of the ingredients. Bring to a simmer. Have a taste and adjust as accordingly. Then pour the cornstarch slurry and continue to stir until the sauce thickens
Steam the rolls:
Arrange the rolls on a steaming dish, as many as you want to serve. You may need to do so in batches. Ladle some of the sauce over the rolls and then steam over medium heat for 15 minutes