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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

By: Chef Julie Yee

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


INGREDIENTS             

  • 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

NGOH HIANG

  • 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

SEASONINGS

  • 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

DIRECTIONS:

  1. In a large bowl, combine ngoh hiang ingredients and mix well.
  2.  Add seasoning and mix well.
  3. Spoon mixture onto a sheet of beancurd skin. Fold in the two sides and roll up tightly. Repeat until mixture is used up.
  4. Place in steamer and steam for 10mins.
  5. Remove from steamer and coat ngoh hiang with egg white and bread OR biscuit crumbs.
  6. Heat oil in a pan over medium heat and deep fry ngoh hiang until brown.
  7. Remove from heat and drain oil before transferring ngoh hiang to a plate lined with absorbent paper towels. Set aside to cool.
  8. When cool enough to handle, divide the 6 rolls of ngoh hiang into serving portions and serve with chilli sauce and sweet sauce.
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