Lor Bak oftentimes served as an appetizer or snacks. Although it is just a finger food unlike other dishes, its delicious taste is at par with other delicious Penangite dishes. The meat for the filling (usually is the pork) is minced or diced then mixed together with garlic, five spices powder, sesame seed oil, sugar, pepper, leek and water chestnut. Egg white and mung bean powder are used to bind the mixture together. The filling is placed on the bean curd skin and rolled before it is fried or deep fried. It is served with pickled turnip or carrot and cucumber. For the vegan, do not feel down because there is a vegetarian version of this. The vegetarian dish replaces the meat with yam. The taste is every bit as delicious as the meat version.