FIVE SPICED MEAT ROLL (NGOH HIANG)

Like any family,I make thig ngoh hiang for the reunion dinner.using minced meat and other ingredients wrapped in beancurd skin in the form of spring roll and deep fry in hot oil till golden brown . Every family have their own recipes for this festive celebration.

FIVE SPICED MEAT ROLL (NGOH HIANG)

Ingredients; A
1 sheet bencurd skin

Ingredients; B
500 g minced pork
2 stalk chinese leek ( use only the white part) diced
80g bamboo shoot,coarsely diced
1tsp five spiced powder
1 tsp sichuan pepper powder
2 tbsp sesame oil
2 tbsp oyster sauce
1/2 tsp salt
3 tbsp cornstarch.

Flour paste; 3 tbsp flour mix with some water to sticky paste

method;
1.cut beancurd skin into  square pieces 12x6 inch sizes ( sizes up to you).
2.Ingredients; B filling mixed well combine.set aside.
3.Place about 6-8 tbsp of filling in the center of each wrapper and wrap like spring roll.
  ( before wrapping,brush with the flour paste at the end of one wrapper and roll,it will sealed)
4.preheat a steamer with water till boiling and put the ngoh hiang to steam till cook.cool it.
5.deep fry the roll in wok of hot oil and make sure that the oil is enogh to cover the roll.Deep fry them in batches until golden brown,serve with chilli sauce.