So Easy to Make Delicious Ngoh Hiong Meat Rolls at Home! 五香肉卷 Chinese Five Spice Pork Recipe

Name: So Easy to Make Delicious Ngoh Hiong Meat Rolls at Home! 五香肉卷 Chinese Five Spice Pork Recipe
Total time: 45 min
Ingredients: 500 g Prawn; 500 g Ground pork, minced; 1 Onion, chopped; 4–5 pieces Water chestnut, chopped; 1 tbsp Five spice, powder; 1 tsp Chicken stock, powder; ¾ tsp Salt; 1 White pepper; 2 tbsp Flour; 1 piece Dried beancurd skin

By Spice N' Pans · 45 min

Ingredients

Prawn500 g
Ground pork · minced500 g
Onion · chopped1
Water chestnut · chopped4–5 pieces
Five spice · powder1 tbsp
Chicken stock · powder1 tsp
Salt¾ tsp
White pepper1
Flour2 tbsp
Dried beancurd skin1 piece

Instructions

Wipe the dried beancurd skin with a clean damp cloth to remove the salt coating.
Chop the prawns, water chestnuts and onion, then mix them with the minced pork, five spice powder, chicken stock powder, salt, white pepper and plain flour.
Place a portion of the filling on each beancurd sheet, leaving room at the edges, and roll it up tightly. Do not overfill, or the rolls will burst when frying.
Deep fry the rolls over moderate heat until golden brown.
To store, freeze the cooled rolls; to reheat, air fry at 180°C for about 15-20 minutes.

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