Combine pork tenderloin strips, five-spice powder, salt, ground pepper, sweet dark soy sauce, sesame oil, green onions, and egg in a medium bowl. Leave to marinate for 30 minutes.
Place a piece of prepared beancurd sheet on your work surface. Wipe with a damp towel to soften.
Spoon a generous strip of marinated meat mixture onto one edge of a piece of 7 in x 7 in beancurd sheet, leaving about an inch uncovered on each side.
Roll neatly into a cylinder. Place seam side down onto a plate.
Heat sufficient vegetable oil in a deep fryer or pan to about 325˚F (165˚C). Carefully lower prepared meat rolls into the hot oil and deep fry turning until golden brown. This should take 4 to 5 minutes. Remove and drain on paper towels.
Slice each roll at a diagonal and serve immediately with sweet chili sauce.