Most of the lor baks (meat bean curd rolls) we are familiar with are the ones made with ground pork or ground pork plus shrimps. But there are also lor baks that were made with pork strips or chicken strips. To me, anything that was wrapped in the bean curd sheet and deep-fried was delicious as long as the seasonings were right on. You have to be generous with the salt and yet not to make it too salty. If you found yourself under salt it, just serve it with a chili dipping sauce. However, if you over salt this, the only thing you can do is to eat it with lots of rice.
* I am also submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover and Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.