From The Straits Times    |

Ngoh Hiang (Five Spice Rolls)

Makes 8 rolls

INGREDIENTS
For the Filling
500g minced pork or chicken
350g prawns, shelled and minced
300g shallots, finely chopped
300g water chestnuts, finely chopped
1 tsp five spice powder
1 tsp white pepper
4 tsp cornflour
1 tsp salt
2 eggs, beaten

For the beancurd skin
2 sheets beancurd skin, cut into 15cm by 18cm rectangular sheets
1 tsp cornflour, mixed with a little water until smooth
 

DIRECTIONS
1 Mix all the ingredients for the filling.
2 Place 1 tbsp of filling along the longer edge of a sheet of beancurd skin. Fold in the sides and wrap it into a roll. Seal the ends with the cornflour mixture. Repeat for the rest of the beancurd skins and filling.
3 Deep-fry until golden brown.

This article was originally published in Simply Her February 2011.