Ngoh Hiang (Chinese 5-Spice Meat Rolls)

Ngoh Hiang (Chinese 5-Spice Meat Rolls), deep fried delicious goodness that is much loved by many families.

Ngoh Hiang (Chinese 5-Spice Meat Rolls), literally translated as Five Spice, is a unique Hokkien and Teochew (one of the many Chinese dialects) dish in Singapore. It is essentially made of various meats and vegetables, rolled inside beancurd skin and then fried. A humble dish with simple ingredients that is extremely flavorful and delicious.
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My godmother would make this dish every year during Chinese New Year. We'd always have it as a side dish with our family hotpot dinner. About 6 years ago, she visited me in Houston and taught me how to make them. Since then, making Ngoh Hiang has also been my annual Chinese New Year tradition. 

Ngoh Hiang (Chinese 5-Spice Meat Rolls)
by Miss Crumbs A Lot

Recipe
Ingredients
1 lb Minced Pork
1 lb Shrimps (shelled, deveined & minced)
15 pieces Peeled Whole Water Chestnut or a 8 oz can (roughly minced)
1 Carrot (approx. 8 oz) (roughly minced)
2 Small Yams or Taro (approx. 6 oz) (roughly minced)
1 Onion (roughly minced)
5 cloves Garlic (roughly minced)
9 pieces Hup Seng Soda Cream Biscuits (crushed finely) or 3/4 cup Breadcrumbs
4 tbsp Oyster Sauce
1 tsp White Pepper Powder
1 tsp Chinese 5-Spice Powder
1 egg
Beancurd Skin (for wrapping)

Cooking Method
1. Place all ingredients, except for the beancurd skin, in a large bowl and mix well.
2. Prepare beancurd skin by cutting them into rectangle sheets (approx. 5 x 7 inch)
3. Place about 6 to 8 tbsp full of meat mixture on the beancurd skin and roll it up, resembling a sausage.
4. Fry (either shallow fry or deep fry works) the meat rolls in oil until golden brown.
5. Cut into bite size portions and serve warm.
6. If making in advance, steam cook meat rolls for 10 min and refrigerate them for up to 5 days.
7. Remove from refrigerator and fry meat rolls in oil until golden brown before serving.