Bean Curd Skin Meat Rolls (Ngoh Heong)

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 Instructions

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!