The Pioneer Woman Tasty Kitchen
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Bean Curd Skin Meat Rolls (Ngoh Heong)

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Level: Easy

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Description

Spiced ground pork with a medley of veggies all wrapped in bean curd skin and then fried. Best snack ever!

Ingredients

  • 2 pieces Bean Curd Skin (about 9×13 Inch Each)
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water
  • 1 cup Vegetable Oil, For Frying
  • Chili Sauce, To Serve
  • FOR THE FILLING:
  • 1 cup Minced Pork
  • 5 sprigs Spring Onions, Green Parts Only, Sliced
  • 4 whole Water Chestnuts, Peeled And Roughly Chopped
  • 4 Tablespoons Coarsely Grated Carrot
  • 1 teaspoon Salt
  • 1 teaspoon Cornstarch
  • ½ teaspoons Chinese 5 Spice Powder
  • ¼ teaspoons Pepper
  • ¼ teaspoons Sesame Oil

Preparation

Do a taste-test to determine if bean curd skin is too salty. If so, give it a rinse over running water and lay them flat on a lint-free kitchen towel. Leave till mostly dried but still slightly damp and pliable.

Meanwhile, mix the meat together with the remaining filling ingredients. Set aside.

Cut each large sheet into 3 strips of roughly equal size (approximately 9×4 inch). Then divide the filling into 6 equal portions. Prepare your slurry by mixing the cornstarch with water.

Place a portion of filling on the shorter width of the bean curd skin, shaping it into a log. Give it one roll, tuck in the sides, and continue rolling to the end. Seal the seams with some cornstarch slurry.

Once rolls are done, heat up oil in a frying pan on medium high. Fry rolls, turning them on all sides to get even browning, about 10-15 minutes.

Leave to cool for 10 minutes before slicing. Serve with your favourite chili sauce!

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