Five-spice Meat Rolls (Ngoh Hiang Lobak)

Ingredients

• 3 tbsp potato flour
• 1 tbsp soy sauce
• 1 tsp pepper
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp five spice powder
• 1 tsp dark soy sauce
• 1 tbsp water
• 450g pork fillet (remove gristle and cut into long thin strips)
• 100g pork fat (cut into long thin strips, blanched in hot water)
• 1 stalk spring onion (finely diced)
• 8 water chestnuts (remove skin, cut into thin strips)
• 3 cloves garlic (pounded till fine)
• 1 piece dried bean curd sheet (cut the sheet into long rectangles)
• Cooking oil (for frying)
• 1 cucumber (sliced)
• 4 tbsp chilli sauce (or 2 tbsp of tomato sauce)
• 1 tbsp fresh lime juice
• 1 clove garlic (pounded till fine)
• ½ tsp salt
• 1-2 tbsp toasted sesame seeds