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

De Spice N' Pans · 45 min

Ingredientes

Preparación

1. Wipe the dried beancurd skin with a clean damp cloth to remove the salt coating.
2. 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.
3. 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.
4. Deep fry the rolls over moderate heat until golden brown.
5. To store, freeze the cooled rolls; to reheat, air fry at 180°C for about 15-20 minutes.

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