Five-spice powder lends this dish its name as well as its characteristic aroma. In Fukien, where this dish originates, ducks’ eggs, both the white and the yolk, are used because of their stronger taste.

Ingredients:

1 package dried bean curd sheet (usually 8 ounces [225 grams], containing 8 sheets, each 13 by 6 inches [33 by 15 centimeters])
6 ounces (175 grams) water chestnuts, fresh peeled or canned drained
11⁄2 pounds (675 grams) pork with some fat
12 scallions, white parts only, cut into small rounds
3 tablespoons potato flour
2 egg yolks
peanut or corn oil for deep-frying
For the marinade
1 teaspoon salt
2 teaspoons thin soy sauce
21⁄2 teaspoons sugar
5 teaspoons Shaohsing wine or medium-dry sherry
2 teaspoons sesame oil
2 teaspoons five-spice powder
11⁄2 egg whites
For the dips
tomato ketchup
chili sauce
1 tablespoon thick soy sauce mixed with 1 teaspoon hot prepared mustard

Directions:

Soak the bean curd sheets in cold water for about 4 minutes, or until the sheets are soft and pliable. Lift each sheet carefully with both hands to drain, blot excess water dry and place flat on a large tea towel, one on top of another.
Put another tea towel on top to keep them moist. This step can be done 2 or 3 hours ahead.
Chop the water chestnuts by hand or mince coarsely. Chop the pork by hand or mince coarsely. Put into a large bowl.
Prepare the marinade: Add the salt, soy sauce, sugar, wine or sherry, oil, five-spice powder and egg whites to the pork. Stir to coat well. Let marinate for 5 minutes. Add the scallions and water chestnuts. Stir in the potato flour, 1 tablespoon at a time, to ensure smooth mixing.
Divide the pork filling into 16 portions. Take one bean curd sheet out of the covered pile and put it on a flat surface with the 13-inch (33-centimeter) wide side in front of you. Halve it.
Scoop up one portion of the filling and roll it between your palms into the shape of a sausage. Place the filling near the bottom edge of 1 piece of bean curd sheet and roll as tightly as possible away from you. Using either your fingers or a brush, smear some egg yolk on the opposite edge and seal the roll.
Leave the 2 ends open and place the roll in a pan, seam side down. Cover the pan with a damp cloth. Repeat steps 6 and 7 until all are made.
Half fill a wok or deep fryer with oil. Heat to a temperature of 375°F (190°C), or until a cube of stale bread browns in 50 seconds. Put in 8 rolls or however many will float freely in the oil and deep-fry for about 8 minutes or until chocolate brown in color. Remove with a hand strainer or perforated spoon and drain on paper towels. Repeat until all the rolls are done.
To serve, cut each roll into 5 pieces and put them on a large warm platter. The ketchup, chili sauce and soy sauce with mustard dips can be put either on the table or in the middle of the platter. Makes 12 servings.