Mum's Ngoh Hiang | 五香肉卷 Recipe

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There is something about ngoh hiang that immediately feels like home. Growing up, this was never a festive-only dish for us. If Mum had made a big batch of her versatile minced filling, some of it would almost always become these crisp, golden rolls.

Ready to deep fry...

No measuring tape, no ruler to make them identical. Just instinct, hands slightly oily, and that smell of five spice lingering in the kitchen.

Ngoh hiang has roots in Southern Chinese communities, especially Fujian and Teochew households, and it travelled across Southeast Asia with migration. The name literally means “five spice meat roll.”

Traditionally wrapped in bean curd skin and deep fried, it balances crisp exterior with juicy, bouncy filling inside. In places like Singapore and Malaysia, it evolved into hawker stall staples, often served with sweet sauce or chili. But at home, it is simpler. Fry, slice, dip, eat.

What makes this version special to me is that it is built on my mum’s filling. That mixture already carries shrimp, fish, mushrooms, and water chestnuts, so once wrapped and fried, the texture becomes something else entirely.

Crispy, fragrant, and deeply savory. If you have never made ngoh hiang from scratch, give it a try at least once. It is not complicated. It just requires a little patience and trust in your hands.

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Ingredients:

(6 meat rolls)

• Mum's Versatile Minced Filling Homemade, 12 Heaping TBSP

• Bean Curd Skin, For Wrapping

• Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

• Sriracha / Ketchup, For Serving

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Equipment:

• Dutch Oven / Wok

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Directions:

1. Please visit my "Mum's Versatile Minced Filling" page for the recipe.

2. Prepare the bean curd skin

3. Lay the bean curd skin flat on a clean work surface.

4. Cut large sheets into manageable rectangles.

5. Fill the rolls

6. Place about two heaping spoonfuls of the minced filling near one end.

7. Fold the skin up once to cover the filling, then roll forward to form a flat log.

8. Do not fold the sides in. Leave both ends open so they crisp up nicely during frying.

9. Tuck any extra flap under the roll so it holds its shape.

10. The skin will stick from the moisture of the filling.

11. Do not overfill. The filling will expand slightly during frying.

12. Heat the oil

13. Pour about 4 inches of oil into a Dutch oven or wok.

14. Heat over medium.

15. To test, dip a wooden chopstick into the oil. If steady bubbles form around it, the oil is ready.

16. Fry the ngoh hiang

17. Carefully lower the rolls into the oil, placing them away from you.

18. Do not overcrowd the pot.

19. Turn occasionally to ensure even browning.

20. Fry until golden brown on all sides and cooked through.

21. Remove and rest

22. Lift out and drain on a wire rack or paper-lined plate.

23. Let them rest briefly before slicing.

24. Serve

25. Slice into thick pieces.

26. Serve immediately with sriracha or ketchup.

Extra crispy...

Extra juicy...

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Recipe Video: