In a large mixing bowl, combine pork, shrimp, carrot, onion, five spice powder, salt, and pepper. Mix well.

Lay a piece of bean curd sheet flat on a table. Scoop a decent amount of pork mixture and arrange it at one end of the bean curd sheet.

Fold the top and bottom ends of the bean curd sheets and then roll the sides until a sausage-like figure is formed. Dip your fingers in the cornstarch mixture and run it on the end of the bean curd sheet. This will help secure the kikiam.

Prepare the steamer. Pour-in 4 cups of water and let boil. Arrange the kikiam in the steamer and then steam for 20 to 25 minutes.

Remove from the steamer and then set aside. Note: You can place some in the freezer for later use once the temperature goes down or you can fry everything at once.

Heat the cooking oil in a pan.

Pan-fry the kikiam until the wrapper turns golden brown.

Remove from the pan and then slice into serving pieces.

Serve. Share and enjoy!