Ngoh Hiang - Chinese Five Spice Meat Rolls

Ingredients

Cooking oil

enough for deep frying

Bean curd skin

8 sheets

Salt

1 teaspoon

Pepper

1/2 teaspoon

Oyster sauce

2 tablespoons

Soy sauce

1 tablespoon

Five-spice powder

1/2 teaspoon

Garlic

2 cloves, minced

Spring onions

2, finely chopped

Carrots

1, finely grated

Water chestnuts

1 cup, finely chopped

Prawns

200g, peeled and finely chopped

Minced pork

300g

Instructions

1. In a large bowl, combine the minced pork, prawns, water chestnuts, grated carrots, finely chopped spring onions, minced garlic, five-spice powder, soy sauce, oyster sauce, salt, and pepper. Mix well until all the ingredients are evenly distributed.
2. Lay a sheet of bean curd skin flat on your working surface. Place a generous spoonful of the meat mixture onto one end of the skin.
3. Roll it up tightly, folding the sides in as you go. Secure the end of the roll with a toothpick to prevent the filling from spilling out during frying.
4. Repeat the process with the remaining meat mixture and bean curd skin sheets.
5. Heat the cooking oil in a deep pan or wok over medium heat. The oil should be deep enough to fully submerge the rolls.
6. Carefully place the prepared Ngoh Hiang rolls into the hot oil and deep-fry until they are golden brown and crispy. This should take about 5-7 minutes.
7. Once done, remove the Ngoh Hiang from the oil using a slotted spoon and drain on a paper towel to remove excess oil.
8. Serve hot. These are typically enjoyed with sweet chili sauce or soy sauce for dipping. Make sure to remove the toothpicks before serving.