So Easy to Make Delicious Ngoh Hiong Meat Rolls at Home! 五香肉卷 Chinese Five Spice Pork Recipe
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- Опубликовано: 12 янв 2023
- Ngoh Hiang 五香肉卷 or Chinese Five Spice Meat Rolls, are a must for Hokkiens (one of the Chinese dialect groups) during Chinese New Year because we believe that they will bring good luck in the new year - 吃五香，吃香香.
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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A Classic Dish You Should Try: Ngoh Hiang Pork Rolls 五香肉卷 Chinese Five Spice Meat Roll Recipe
Ingredients:
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)
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Don't know where to get the ingredients or how they look like? See the links below.
Five spice powder amzn.to/3H0uq0V
Chicken stock powder amzn.to/3W1ZgdT
Beancurd skin amzn.to/3X5vWob or amzn.to/3CJqGOK
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Хобби
Thanks for your recipe. Made it today. Totally delish ❤
Glad you liked it!! ❤️❤️❤️
My mom used to make this except she steamed it and then fried in oil if we wanted to enjoy crunchy texture. This recipe brings back memories🥲
Thanks for sharing your videos!
Looks delicious! 😋Thanks for sharing！
Wow this is delicious! Thanks Roland!
Roland,you have done it again mate. TOP DISH EXCELLENT. Thank you for sharing. Have great weekend all
Love your channel.❤ will definitely try this. Best wishes from Sydney,Australia.😀
I absolutely love these recipes thank you very much
This recipe looks very delicious. My friend just returned from the coast with fresh seafood so I will be trying this dish. Thank you for sharing.
Delicious food
Will follow up your recipe try to do during CNY
Thank You, Roland🙏👍😋.
I will be using your recipe to make mine next week for CNY.
新年快乐🧧🧧🍊🍊
Such an easy dish!
Love this! Please make more! Never stop with the great content! : )
Oooh yum this looks yummy ...going to try at some stage..hope i can get the beancurd sheets at asian supermarket
Tnx for this recipe
love this....
恭喜發財 to Chef Roland and team for sharing so many delicious recipes that turns out well when I cooked them. The best of everything to you and your team.
Thank you so much, David! 祝您身体健康、万事如意!
I.m the Indonesian maid thankyou so much this recipe can help me ...looking forward for another recipe ...❤
my mum always makes this dish for cny... takes alot of time to prepare...
Wow thank you the recipe iwan to do also❤
Thanks for sharing chef ❤
I want that NOW!
Thank you for your recipe.
This recipe very delicious 👌
My SIL, will steam it first. Cooled it, warpped it and keep in freezer. Then when plan to eat, defrost it, then only deep fry to get the colour.
Do you have any idea how long it could last if we dont keep in fridge (after steam) and wrap with vacuum. Thank you
@@cunhon9 about a month. But then, we usually consume with the 15days of CNY
Hi can check if u steam it ,must it be fully cooked ,how long u think we shld steam it as I intend to make a batch and keep it ,thanks
Thanks
Hi Chef Roland,I made and put in freezer.Shld I thaw before deepfry.Thank you chef.
I'm coming over.....😋
😋😋😋👍😁
Yummy and delicious. 😋
Thank you 🙏
Perfect 👍🥰 yummy
So delicious👍👍👍
Oh wow!! Always loved this dish and wanted to try cooking this. My children loved this too. So going to try cooking this. Only need to get the beancurd wraps n prawns . Time to go groceries shopping 😄💕💕
Thank you
Yummy
Tks for the recipe. Can I steam the ngoh Hiang first, freeze it and fry or use air fryer when I want to eat it? If can, how long do I steam it for? Appreciate your advice. Thank you.
Yummy❤😂
Hi Roland, abit confused between your today's 五香 and your previous prawn roll, both using similar ingredients like mince pork, prawn paste and water chestnut.
that swirl rose colored plate is must have in asian household.
good
Excellent! Rootboy Approved! 🍺🍺🍺🍺🍺🍺
👍👍👍😋😋😋
What is a good substitution for shrimp?
Hello, the previous prawn rolls and ngoh Hoang, I remember u add corn flour, but tis time was flour. Any difference. Flour is easier to handle as for me. TQ
What oil you deep fry with?
What can I substitute with water chestnut
What is the different with gohyong?
Where can I buy that wrafer and name of it ?
Chef,the prawn can changes with the ebi?
Chef Roland, can chicken meat replace pork and still provide the same texture?
should we steam it b4 fry it
Can I steam the roll first before frying
Some of the bean curd skins sold in Malaysia are very salted.
Hi. What is a good substitute with similar texture for prawn and water chestnut? This recipe looks really delicious. However, some of my family members are allergic to seafood and water chestnut is a bit expensive here where I live.
Is hua rou the same as pork shoulder?
Thank you.
You may try Singkamas - Carrot tandem.
Hi Roland, what is the difference between this video and another 五香 video that was done 7 years ago?
Hi there hello sir
Can you tell me where you bought your beancurd sheet ,here in US if there is .the one you have. The bean curd sheet i bought in asian store here is no good.easy to break
i steamed them first and then fried them...much better
Actually I’m thinking of this method too
I'm noticing the newer recipes does not steam them anymore. Is there a difference in texture?
Steaming it will ensure the insides are well cooked. Flash fry in shallow hot oil and it's ready. Normally, we prep this a week before cny and freeze them. Defrost before frying.
How to pre-prepared for Chinese New Year ? Should we steamed the Ngoh Hiang first or Deep Fried first then put it in the Freezer ?
How to handle the beancurd skin because it is so salty? I tried to wipe with wet tissue but it will become hard to wrap.
Hihi. Perhaps your wet tissue is too wet. Try removing more water from the tissue before wiping. Happy cooking!
Thank you for this video! I tried it and discovered it to be similar to what we call kikiam in the Philippines! Delicious!
You're most welcome. Interesting! We'll try kikiam the next time we're in the Philippines :))
We've tried making this a few times, in London, but the dried bean curd skin available here seems less soft/flexible and - despite soaking it in water - it ends up splitting when rolled. Has anyone else watching tried successfully made these in the UK, and where did you get the bean curd skin from?
Look for salted bean curd skin which are soft and pliable
You can get them from any Chinese supermarket. They are made specifically for rolling. I’ve just bought a packet from Gerrard Street in London.
2 dozens to go please!
Add ginger juice n pounded garlic n beaten egg ti bind d mixture.
No need to use chicken stock n flour at all
Did you forget to add NGO-😮Hiong or 5- spice powder?
I'm Muslim, can I use beef? And which parts are good to use? Thank you for your attention
Gong xi fa cai
Share tk
I think you should call the show "Spice and Prawns."
Great idea👌
May I know why sometimes when I fry, the beancurd skin is falling out? And when I cut, it doesn’t seem so solid? Thanks
This could be a case of the oil is not hot enough when you place the ngoh Hiang in. As for it doesn’t seems solid, my guess is that the ingredients are not mixed up thoroughly, they should be mixed until they are a bit sticky to touch and also when you wrapped them, you should packed them tightly. Hope this helps.
@@spicenpans Also, may I know why does the Ngoh Hiang skin always stick to the pan? Not sure what’s the issue.
I just try out your recipe but i skip prawn🫰👍