Name: PHUTURE™ INVINCIBLE MINCE NGO HIANG (CHINESE FIVE-SPICE MEAT ROLL)
Prep time: 30 min
Cook time: 10 min
Ingredients: 500 g PHUTURE™ Invincible Mince; 150 g Water chestnuts (diced); 3 pcs Mushrooms (soaked and diced); 50 g Shallots (minced); 30 g Spring onion (sliced); 1 piece Egg; 2 tsp Five spice powder; Salt (to taste); 1 tsp Sugar; 1 tsp White pepper; 1 tsp Sesame Oil; 1 tbsp Shao Xing wine; 1 tbsp Oyster sauce; 2 tbsp Fish sauce; 2 sheets Dried beancurd skin; 1 Egg white

PHUTURE™ INVINCIBLE MINCE NGO HIANG (CHINESE FIVE-SPICE MEAT ROLL)

Print Recipe

Prep Time 30

Cook Time 10

Equipment

Frying Pan

Ingredients

500 g PHUTURE™ Invincible Mince
150 g Water chestnuts (diced)
3 pcs Mushrooms (soaked and diced)
50 g Shallots (minced)
30 g Spring onion (sliced)
1 piece Egg
2 tsp Five spice powder
Salt (to taste)
1 tsp Sugar
1 tsp White pepper
1 tsp Sesame Oil
1 tbsp Shao Xing wine
1 tbsp Oyster sauce
2 tbsp Fish sauce
2 sheets Dried beancurd skin
1 Egg white

Instructions

Mix PHUTURE™ Invincible Mince, prawns, water chestnuts, shallots and spring onion in a large bowl until well combined.
Add in egg, 5-spice powder, salt, sugar, white pepper, sesame oil, shaoxing wine, oyster sauce, fish sauce and continue mixing till well incorporated. Set aside.
Wipe the beancurd skin with a damp cloth to remove the salt on it.
Cut the beancurd skin into eight pieces.
Lay one sheet on the board. Spoon a tablespoon of mixture in the middle of it. Gently shape it into a roll.
Brush the edges with egg white.
Fold the edges and roll the beancurd skin like a spring roll. Repeat of the rest.
Heat up oil in a wok till 170°C.
Fry Ngo Hiang till golden brown and drain on paper towel before serving.