Chinese Meat Rolls is an extremely popular chinese dish especially for the Malaysian and Singaporean Chinese family. It is also known as Ngoh Hiang or Loh Bak, both meaning five-spice meat rolls. Because of its popularity, they are also readily available at most food stalls. However, homemade meat rolls are far more superior than those sold commercially.
Ingredients
5 half-sheets beancurd skin
1 chicken thigh, deboned and minced
3-4 water chestnuts, minced
a dash of white pepper
1 teaspoon oyster sauce
1/4 teaspoon five spice powder
1 clove garlic, minced
a drizzle of sesame oil
3 tablespoons canola oil (for frying)
Method
1. Add all the ingredients except the beancurd skin and the oil for frying in a large bowl. Mix until evenly combined.
2. Lay the beancurd skins on a chopping board, and wipe them with a moist kitchen towel to remove some of the extra salt on it.
3. Spoon about 1/5 of the meat mixture on top of one 1/2 of a beancurd skin. Spread it out horizontally. Fold the bottom upwards and continue rolling until the beancurd skin is all used up. Wet the edges of the beancurd skin and fold over.
4. In a frying pan, add the oil for frying, and fry the meat rolls seam side down. When it is brown on one side, turn over. This should take approximately 2-3 minutes on each side.
5. When they are all fried, cut roll into slices and serve!
