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

Ngoh Hiang is a typical Hokkien dish made with minced pork, prawns, water chestnuts, and other ingredients wrapped in a dried beancurd skin. The rolls are deep-fried until golden brown and look like spring rolls. Don't put too much filling in the rolls when you wrap them. If you do, the rolls will burst when you fry them. Also, don't set the fire too hot, or the outside will burn before the inside is done.

You can make these five spice rolls at any time, but we only make them once a year because making them is time-consuming (although easy) and best done with some family members. It'll take some work, but it will be well worth it because Ngoh Hiang are so tasty. You also get to spend time to bond with your loved ones. We usually make more than what we can eat, deep fry them, and then store them in our freezer. We'll just airfry them at 180C for about 15 - 20 mins whenever we want to eat them later.

The beancurd skin is covered in salt, so please wipe it off with a clean, damp cloth to get rid of the extra salt. If you're thinking of not cleaning them and just leaving the salt out of the filling, don't. The saltiness will be concentrated on the wrapper, making them too salty to eat.

We hope you'll enjoy this dish as much as we did. Happy cooking!

See the ingredient list below for your easy reference.

Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Makes 7 rolls
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500g prawns (this weight was taken the shell on. Without the shells, the prawns are 280g)
500g minced pork
1 large chopped onion
4 - 5 pieces of chopped water chestnuts
1 heaped tablespoon five spice powder
1 teaspoon chicken stock powder
3/4 teaspoon salt (you can increase to 1 teaspoon)
A few dashes of white pepper
2 tablespoons plain flour
A big piece of dried beancurd skin (cut into 20cm X 20cm pieces - you'll need about 7)