Peel and devein the prawns. Chopped them up into chunks.
In a large mixing bowl, add pork, prawns, water chestnut, coriander, spring onions, egg and corn flour.
Season with five spice powder, white pepper powder, sesame oil and soya sauce. Mix well.
Cut the beancurd skin into rectangular size, about 11 x 8 cm.
Use a slightly damp paper towel and wipe excess salt on the bean curd skin gently.
Place about 3 tbsp of meat mixture onto the beancurd skin.
Roll tightly and fold in the edges and securing the ends using corn starch solution.
Steam over high heat for 8-10 mins.
After the rolls come to cool completely, cut into 3-4 cm portions.
Coat in corn flour.
Deep fry in hot oil at 180c until golden brown.
Drain excess oil away using kitchen towel.
Serve with plum sauce.