Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

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Fried Five Spice Pork Rolls (Hokkien Ngoh Hiang)

by Julie Yee

Learn to make these deliciously healthy Air Fried Seaweed Chips and snack on it throughout this Chinese New Year without having to worry about the calories!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 5 mins Ready in : 15 mins Serves : 1 tub


  • Dried Bean Curd Skin cut into 6 sheets of 18×18cm (As Needed)
  • 1tbsp Egg White
  • Bread Crumbs or Biscuit Crumbs (As Needed)
  • Cooking Oil (As Needed)
  • 1tbsp Corn Flour
  • 150g Minced Pork
  • 150g Prawns, shelled, deveined and minced
  • 1/2 Onion, peeled and chopped
  • 4 Water Chestnuts, peeled and chopped
  • 100g Cabbage, shredded
  • 1/2 Carrot, shredded
  • 1tsp Light Soy Sauce
  • 3 drops Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1/2 tsp Ground White Pepper
  • 1/4 tsp Five-spice Powder
  • 1/8 tsp Salt
  • 1/2 tsp Sugar


  1. In a large bowl, combine ngoh hiang ingredients and mix well.
  2. Add seasoning and mix well.
  3. Spoon the mixture onto a sheet of bean curd 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 the oil in a pan over medium heat and deep fry ngoh hiang until golden 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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