In a large bowl, mix all the ingredients for the filling until well combined.
Place a single square of beancurd sheet on your plate.
Add a dab of cornstarch slurry to the sides of the sheet.
Add a tablespoon of filling to the middle of the sheet.
Starting from the edge nearest to you, fold up the corner towards the middle of the sheet, making sure to tuck in the filling such that it’s compact.
Slowly roll over the sheet so the filling is completely covered.
Use two fingers to seal the sides of the roll.
Place the rolls onto a steaming basket lined with a baking sheet to prevent sticking.
Steam the rolls for 10 minutes.
Take the rolls out of the steamer to cool down for 10 minutes.
Deep-fry the rolls in small batches until they’re golden-brown and crispy.
Set aside to cool, before enjoying with dark soya sauce.
