Ngoh Hiang (Five-Spice Pork Rolls)
Ngoh Hiang, also known as five-spice pork rolls, is a popular Hokkien and Hakka dish in Singapore. It features a savory filling of minced pork and shrimp, seasoned with five-spice powder, and wrapped in crispy beancurd skin. Traditionally steamed and then deep-fried to a golden crisp, it's often served as an appetizer or part of a larger meal.
🧂 Ingredients
- 500 g Minced pork(preferably with some fat)
- 250 g Fresh prawns(shelled, deveined, and minced)
- 10 medium Water chestnuts(peeled and finely chopped)
- 1 medium Carrot(peeled and finely chopped)
- 0.5 medium Yellow onion(finely chopped)
- 3 stalks Green onions(finely chopped)
- 1 large Egg(lightly beaten)
- 1 tbsp Five-spice powder
- 1 tsp Coriander powder
- 1 tsp White pepper powder
- 1.5 tsp Salt(or to taste)
- 2 tbsp Light soy sauce
- 1 tbsp Sesame oil
- 3 tbsp Cornstarch
- 8 sheets Dried beancurd sheets (tau kee)(cut into approximately 15x15 cm squares)
- Vegetable oil(for deep frying)
- Cornflour slurry(1 tbsp cornflour mixed with 2 tbsp water, for sealing)
👨🍳 Instructions
- 1
In a large bowl, combine minced pork, minced prawns, chopped water chestnuts, carrot, yellow onion, and green onions. Mix well.
💡 Tip: Ensure all vegetables are finely chopped for even distribution. - 2
Add the beaten egg, five-spice powder, coriander powder, white pepper, salt, light soy sauce, sesame oil, and cornstarch to the meat mixture. Mix thoroughly until well combined. For best results, you can cover and refrigerate the mixture for at least 30 minutes to allow flavors to meld.
⏱️ 30 minutes - 3
Lay a beancurd sheet flat on a clean surface. Lightly brush the edges with cornflour slurry to help seal.
💡 Tip: Work with one sheet at a time to prevent them from drying out. - 4
Place a generous tablespoon of the meat filling onto the lower third of the beancurd sheet. Fold the bottom edge up over the filling, then fold in the sides. Roll tightly to form a sausage shape.
💡 Tip: Ensure the filling is packed snugly to prevent the rolls from falling apart during cooking. - 5
Repeat with the remaining filling and beancurd sheets. You can steam the rolls for 10-15 minutes until firm, or proceed directly to frying.
⏱️ 15 minutes - 6
Heat a generous amount of vegetable oil in a wok or deep pan over medium-high heat. Carefully add the ngoh hiang rolls in batches, ensuring not to overcrowd the pan.
💡 Tip: Maintain a consistent oil temperature for even crisping. - 7
Deep-fry the rolls for about 5-8 minutes, or until they are golden brown and crispy. Turn them occasionally for even cooking.
⏱️ 8 minutes - 8
Remove the fried ngoh hiang from the oil and drain on paper towels. Let them cool slightly before slicing into bite-sized pieces.
💡 Tip: Serve hot with a side of chili sauce or sweet dark soy sauce.
💡 Pro Tips
- ✓For a crispier exterior, ensure the beancurd sheets are dry before wrapping.
- ✓If you prefer a softer texture, steam the rolls for 10-15 minutes before frying.
- ✓The filling can be made a day in advance and stored in the refrigerator.
🔄 Variations
- Add finely chopped dried shiitake mushrooms to the filling for extra umami.
- Substitute pork with minced chicken for a lighter version.
- Some recipes include a salted egg yolk in the center of the filling.