Learn to make these delicious fried five spice pork rolls and snack on it throughout the day without having to worry about the calories!
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 30 mins Ready in : 40 mins Serves : 4 servings
- As needed Dried Bean Curd Skin cut into 6 sheets of 18×18cm
- 1 tbsp Egg White
- As needed Bread Crumbs or Biscuit Crumbs
- As needed Cooking Oil
- 1 tbsp Corn Flour
- 150g Minced Pork
- 150g Prawns, shelled, deveined and minced
- ½ Onion, peeled and chopped
- 4 Water Chestnuts, peeled and chopped
- 100g Cabbage, shredded
- ½ Carrot, shredded
- 1 tsp Light Soy Sauce
- 3 drops Dark Soy Sauce
- 1 tbsp Oyster Sauce
- ½ tsp Ground White Pepper
- ½ tsp Five-spice Powder
- 1/8 tsp Salt
- ½ tsp Sugar
- In a large bowl, combine ngoh hiang ingredients and mix well.
- Add seasoning and mix well.
- Spoon mixture onto a sheet of beancurd skin. Fold in the two sides and roll up tightly. Repeat until mixture is used up.
- Place in steamer and steam for 10mins.
- Remove from steamer and coat ngoh hiang with egg white and bread OR biscuit crumbs.
- Heat oil in a pan over medium heat and deep fry ngoh hiang until brown.
- Remove from heat and drain oil before transferring ngoh hiang to a plate lined with absorbent paper towels. Set aside to cool.
- When cool enough to handle, divide the 6 rolls of ngoh hiang into serving portions and serve with chilli sauce and sweet sauce.