Total Time: 30 minutes / Yield: 12 rolls
1 kg ground pork
2 cups red onions, chopped
1/3 cup minced garlic
1 cup minced carrots
1/2 cup cornstarch
2 tsp iodized salt
2 tbsp. sugar
1-2 tsp five-spice powder
Dry bean curd sheets
Oil, for frying
Sweet-Sour-Sauce (recipe below)
In a medium bowl, combine all ingredients except the bean curd sheets. Stir it well to make sure seasonings are evenly distributed. Make 12 equal portions of the meat mixture.
Spread out one piece of bean curd sheet. Place meat mixture on top and roll like a spring roll.
Do the same thing for the rest of 11 portions.
Prepare steamer and steam your kikiams for 15 minutes. Let it cool and set it aside.
To cook, heat an inch-deep of oil in a pan. Deep fry kikiam in medium heat for 2-3 minutes on each side. Drain and transfer on plate with paper towels.
Serve with sweet and sour sauce. Recipe included below. Enjoy!
For Sweet-Sour Sauce:
1/2 tsp. chili sauce
1 tbsp. tomato paste
1 tbsp. cornstarch
6 tbsp. sugar
1 tsp. salt
3-4 tbsp. vinegar
1 c. water
Sesame seed oil
In a small saucepot, stir all ingredients. Adjust heat to medium-high heat until sauce becomes thick and the sauce becomes clear. Remove from heat. Add a few drops of sesame seed oil for an authentic taste.
Storage Tips: After steaming, you may keep kikiam in the freezer for up to one month. Just thaw it first, if you want to cook it.