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1
Soak the dried tofu skin sheets in cold water until fully pliable — they must bend without cracking. Lift each sheet with care; a torn sheet cannot be used. The skin is ready when it yields to gentle pressure without resistance.
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2
Combine the coarsely chopped pork belly, prawns, and diced water chestnuts in a bowl. Add the five-spice powder, soy sauce, and sesame oil. Mix firmly until the filling coheres. The five-spice must be assertive on the palate; adjust before rolling. Pat the surface of the filling dry — any pooled moisture will soften the crust during frying. The mixture is ready when it holds its shape briefly when pressed.
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3
Lay a soaked tofu skin sheet flat. Place a portion of filling along one edge in a compact log, leaving clear margins at each side. Do not overfill — a roll packed too tightly will burst in the oil. Roll firmly and evenly, tucking the sides in as you go. Seal the final edge with beaten egg, pressing it closed. Repeat until all filling is used. Rest the assembled rolls in the refrigerator for 30 minutes; the filling firms and the seal sets.
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4
This is where the dish lives or dies: heat the oil to 170 °C. Lower the rolls in gently, seam-side down, in batches — do not crowd the vessel. Fry until the wrapper is deep golden and shatters audibly when tapped. An under-fried roll yields a soft, yielding skin; the colour must be a uniform deep amber with no pale patches.
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5
Lift the rolls and drain briefly. Cut each roll on the bias. Serve immediately — the crust softens rapidly. Accompany with the dipping sauce of kecap manis stirred together with sambal.