Prepare your filling ingredients. Slice the lotus root into bits by pounding it with the back of a knife. Prepare the minced meat and chop the green onions.

Mix the minced meat, lotus root, and chopped green onions in a bowl. Season with salt, bouillon powder, white pepper, and cornstarch.

Add a splash of light soy sauce and oyster sauce for extra umaminess. Adjust to taste. Mix well and set aside.

Take a sheet of tofu skin, place the filling on one end like a long sausage, and roll the tofu skin to wrap the filling. Instead of a circular cylinder shape, I shaped the roll into an elliptic cylinder (oval-shaped). This is a better shape to prevent the rolls from turning and to make sure the end of the sheet is at the bottom for proper sealing. Otherwise, the tofu skin might open. If you can't seem to seal the edge of the tofu skin, brush the edges with beaten eggs or cornstarch slurry.

Prepare a steamer with a steamer basket lined with parchment paper. Bring a pot of water to a boil. Once the water reaches a rolling boil, carefully place the rolls into the steamer basket. Steam the rolls for 15 minutes, ensuring they are cooked through. Once done, remove the rolls from the steamer and allow them to cool slightly before slicing them into 2-inch pieces.

Optional step: To make the steamed tofu skin rolls crispy, pan-fry it in oil until golden brown and crispy.