Step 1

In a large bowl, combine ground pork, minced shrimp, water chestnuts, carrots, green onions, five-spice powder, salt, and pepper.

Step 2

In a small bowl, combine cornstarch and water. Stir until smooth and blended. Add cornstarch slurry to pork mixture and stir to fully combine.

Step 3

Under warm running water, moisten bean curd sheets and squeeze to rid of excess liquid.

Step 4

On a flat working surface, place a bean curd sheet. Spoon 1/3 of the pork mixture and spread across the bottom length of the sheet. leaving about 1-inch space on the sides.

Step 5

Roll the sheet tightly around the filling to form a tight log about 2-inch thick. Moisten the end to seal and twist the edges to lock the pork. Repeat with remaining pork mixture.

Step 6

Arrange pork rolls on a steamer in a single layer and steam for about 15 to 20 minutes or until set and temperature in the center reads 145 F.

Step 7

Gently remove kikiam from the steamer and place on a platter to slightly cool. Refrigerate to cool completely.

Step 8

In a wide pan over medium heat, heat about 2-inch deep of oil to 350 F. Carefully place steamed rolls in a single layer and fry, turning on sides as needed, until heated through and golden and crispy on the outside.

Step 9

Remove from the pan and let stand for about 5 minutes before slicing into serving portions.