Bean Curd Skin Meat Rolls (Ngoh Heong) Recipe

Name: Bean Curd Skin Meat Rolls (Ngoh Heong)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces Bean Curd Skin (about 9x13 Inch Each); 1 Tablespoon Cornstarch; 1 Tablespoon Water; 1 cup Vegetable Oil, For Frying; Chili Sauce, To Serve; 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; 1/2 teaspoons Chinese 5 Spice Powder; 1/4 teaspoons Pepper; 1/4 teaspoons Sesame Oil

Servings: persons

2 pieces Bean Curd Skin (about 9x13 Inch Each)
1 Tablespoon Cornstarch
1 Tablespoon Water
1 cup Vegetable Oil, For Frying
Chili Sauce, To Serve
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
1/2 teaspoons Chinese 5 Spice Powder
1/4 teaspoons Pepper
1/4 teaspoons Sesame Oil

1
Do a taste-test to determine if bean curd skin is too salty.
2
If so, give it a rinse over running water and lay them flat on a lint-free kitchen towel.
3
Leave till mostly dried but still slightly damp and pliable.
4
Meanwhile, mix the meat together with the remaining filling ingredients.
5
Set aside.
6
Cut each large sheet into 3 strips of roughly equal size (approximately 9x4 inch).
7
Then divide the filling into 6 equal portions.
8
Prepare your slurry by mixing the cornstarch with water.
9
Place a portion of filling on the shorter width of the bean curd skin, shaping it into a log.
10
Give it one roll, tuck in the sides, and continue rolling to the end.
11
Seal the seams with some cornstarch slurry.
12
Once rolls are done, heat up oil in a frying pan on medium high.
13
Fry rolls, turning them on all sides to get even browning, about 10-15 minutes.
14
Leave to cool for 10 minutes before slicing.
15
Serve with your favourite chili sauce!

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pieces Bean Curd Skin (about 9x13 Inch Each), 1 Tablespoon Cornstarch, 1 Tablespoon Water, 1 cup Vegetable Oil, For Frying, and more.

Yes, Bean Curd Skin Meat Rolls (Ngoh Heong) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Curd Skin Meat Rolls (Ngoh Heong)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions