Beancurd Pumpkin Rolls

100g pumpkin, skinned and cut into strips
2 pcs fresh layered beancurd skin
2 pcs nori or seaweed sheet, cut into small rectangles

(A)
15g cornflour
45g plain flour
10g rice flour
1/2 tsp bicarbonate of soda
1/2 tsp pepper
1/4 tsp salt
1/2 tsp Chinese Five Spice powder
1tbsp oil
200ml water

Dipping sauce (combined)
3 tbsp mayonnaise
1 tbsp chilli sauce
1 tsp toasted sesame seeds

Combine ingredients (A) and mix into a smooth batter. Set aside.

Open up the fresh layered beancurd skin and place a piece of nori sheet over it. Top up with a slice of pumpkin. Roll and wrap up neatly into a popiah roll. Use a toothpick to secure the roll.

Dip the rolls in batter. Deep-fry until golden brown. Drain from oil and serve with dipping sauce.