In a large mixing bowl, blend all the roll items together, and let it marinate for at least 20 -30 minutes.
Wrap the roll by placing a piece of the beancurd skin of a flat surface. Wipe it with a damp cloth to soften it and place the filling in the middle.
Wrap it like an envelope, making sure that you for a tight cylindrical shape.
Mix the the 1:1 Water, Cornflour slurry and use it like glue to seal the ends of the roll.
Shallow fry the roll until nice and golden.
In a wok, frypan, saute the garlic and ginger on high heat then add the cooking wine; reduce it a little.
Add in the stock, oyster sauce and white pepper and let it simmer for a few minutes.
Finally add in the cornflour slurry (1:1tbsp Cornflour to Water) to thicken the the sauce until shiny.
Arrange the roll, pour half the sauce in a steam safe plate and steam for about 10 minutes.
You can top up the sauce after the steaming.
Garnish with a little spring onions and serve while hot!
Pork Mince - The quality and ratio of lean:fat makes a difference. If you want it really tender, add more fat (I know a little more unhealthy) but for me a 70 lean : 30 fat ratio makes it tender! Best cut would be a shank or some belly.
Marination Time - Let the roll mix marinade as long as possible. The flavour will mature if you've let it rested for longer.
Shallow Fry - The purpose of the shallow fry is to make the tofu skin crispy and not to cook the pork. So don't be alarmed if your pork is still raw in the center when it comes out of the wok.
Other Flavours - Play around with some flavours for the roll and sauce, you could replace the water chestnuts with some bamboo shoots, the five spice with cumin, pork with chicken or a combination of, add some shiitake mushrooms or even play around with different types of seafood? Scallops instead of prawns if your feeling rich?