Fried fragrant bells

1. Combine pork, onion, ginger, broth, soy sauce, sherry, egg and 1 tablespoon cornstarch in bowl and mix well.
2. Combine remaining 1 tablespoon cornstarch with water in small bowl.
3. Moisten 1 bean curd sheet under running water.
4. Place on work surface and spread with ¼ of meat mixture.
5. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal.
6. Repeat to make three more rolls.
7. Cut each into slices 1 ½ inches thick; dip each end in additional cornstarch to seal filling.
8. (can be done 3 to 4 hours ahead to this point and refrigerated).
9. For salt: combine salt and peppercorns in small skillet and cook until browned.
10. Crush in mortar with pestle.
11. Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and fry until crisp.
12. Drain on paper towels.
13. Serve hot with peppercorn salt, if desired.