Mince the garlic with a knife or a food processor.

Combine the soy sauce, oyster sauce, shaoxing rice wine, chicken bouillon, fish sauce, white pepper, black pepper, Chinese 5 spice, and the minced garlic together and stir until combined.

In a large bowl, combine the mixed seasonings with the ground pork, stir to combine then set aside.

Peel and devein your shrimp if they are not already peeled and deveined. Separate ¼ of the shrimp and slice them into smaller pieces about 1 cm. Mince the rest of the shrimp up with a food processor or knife until fine.

Combine the sliced and minced shrimp with the ground pork mixture. Using gloves, stir to combine by stirring in one direction with your hands until it is well combined.

Add in the diced up water chestnuts and combine.

Once combined, add in 4 tablespoon of cornstarch. Stir and combine ensuring that there are no clumps.

Whisk/beat the eggs together, then combine the eggs with the shrimp and pork mixture until fully combined.

Boil water on high heat for your steamer and lay a sheet of perforated parchment paper if your steamer allows.

While your water is boiling, carefully open and separate the bean curd skin from each other. Cut the bean curd sheets about 6x8 inches big. If your bean curd sheet has excess salt on it, wipe it off on both sides with a damp towel/napkin.

Using chopsticks, spread some of the filling onto the edge of the bean curd sheet along the long side. Try to keep about 1 inch of space on both ends of the sheet.

With your fingers, lightly wet the bean curd sheet where there is no filling, then tuck the roll forward and fold the sides in like a burrito or vietnamese summer rolls. Continue to roll forward until it is sealed up.

Place the finished roll flap side down on parchment paper or a lightly oiled plate. Repeat with the rest of the filling.

Once the steamer is ready, carefully place the rolls inside without touching each other and steam on medium heat for 15 minutes or until cooked.

Once cooked, carefully remove the cooked rolls and let them cool slightly, then heat up some oil to prepare to deep fry.

In a bowl, pour about 1.5-2 cups of cornstarch.

Once the rolls have cooled, cut them into bite size pieces on a bias (on a slant) and roll the cut pieces into the cornstarch and shake off any excess corn starch.

Once your oil is ready carefully place in the lightly floured pieces and fry until golden brown.

Place the golden pieces onto a paper towel or a cooling rack to drain any excess oil.

Serve immediately with sweet chili sauce or plum sauce!