Ngoh Hiang (Chinese Spring Roll)

Made these chinese spring rolls two days ago. I saw this recipe in another food blog and I halved the ingredients. It tasted nice but I think my elder sister is more expert in making this dish (lol).

Bean Curd SkinNgoh Hiang (Ngoh=Five , Hiang = Flavours) named after 5 spice flavour. This is Chinese spring roll wrapped in bean curd skin.

Ingredients for the filling:

500g minced pork

500g prawns (shelled, deveined and diced)

10 water chestnut, diced finely

1 chopped big onion

1 egg (beaten)

corn flour

Seasoning:

Light soya sauce (not too much, because bean curd sheet is salty)

Pepper

1 tbsp Five spice powder(lesser if you do not like the taste)

Bean curd sheet (clean both sides several times with a clean damp towel)

Method:

Put pork, prawns, water chestnut, big onion, in a mixing bowl.

Add seasoning and mix well..Add the beaten egg and corn flour. Mix well.

Wrap the fillings in the beancurd sheets; compress the fillings to make it tight.

Deep fry in moderate fire till the Ngoh Hiang is golden brown.

Serve with Chilli.

Recipe source: adapted from tazz in the kitchen

Photo source: alicecozycorner