Handcrafted Ngoh Hiang: Crispy Five-Spice Pork Rolls
Deep-fried rolls with savory pork, shrimp, and water chestnut filling, infused with aromatic five-spice.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Ngoh Hiang, also known as lor bak, is a beloved dish with Hokkien and Teochew roots, often enjoyed as part of a larger meal or as a standalone snack. These savory rolls are a testament to the art of balancing flavors and textures. Each bite offers a satisfying crunch from the bean curd skin exterior, giving way to a juicy and flavorful filling inside. The distinct aroma of five-spice powder elevates the dish, creating a truly unforgettable culinary experience. Making Ngoh Hiang at home allows you to control the ingredients and customize the flavors to your liking. This recipe focuses on achieving that perfect balance of savory, sweet, and aromatic notes, resulting in a crispy and delectable treat that will impress your family and friends. It's more than just a dish; it's a connection to tradition and a celebration of deliciousness.
- •Aromatic Five-Spice Symphony - The carefully measured blend of five-spice powder creates a warm and complex flavor profile that permeates every bite.
- •Textural Harmony - The combination of crispy bean curd skin, juicy ground pork, crunchy water chestnuts, and succulent shrimp offers a delightful textural experience.
- •Homemade Freshness - Making it from scratch lets you avoid preservatives and control the quality of ingredients, ensuring a healthier and more flavorful outcome.
- •Perfect Appetizer or Side Dish - These rolls are a versatile addition to any meal, whether served as a snack, appetizer, or alongside rice and noodles.
- •A Taste of Tradition - Experience the authentic flavors of Hokkien and Teochew cuisine right in your own kitchen.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 500 g Ground pork (Preferably with some fat for moisture)
- 200 g Shrimp (Peeled, deveined, and roughly chopped)
- 150 g Water chestnuts (Canned or fresh, finely diced)
- 3 Shallots (Minced)
- 4 cloves Garlic (Minced)
- 2 tsp Five-spice powder (High quality blend)
- 2 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 1/2 tsp White pepper
- 4 sheets Bean curd skin (Also known as 'tau kee', rehydrated)
- As needed Cooking oil (For deep frying)
Step-by-Step Instructions
- 1
In a large mixing bowl, combine the ground pork, chopped shrimp, diced water chestnuts, minced shallots, and minced garlic. Ensure the ingredients are evenly distributed for a consistent flavor profile.
~5 min
Tip: Use your hands to gently mix the ingredients together, avoiding overmixing which can result in a tough filling. - 2
Add the five-spice powder, light soy sauce, oyster sauce, sugar, and white pepper to the mixture. These seasonings provide the signature savory-sweet taste of Ngoh Hiang.
~3 min
Tip: Adjust the amount of sugar and white pepper to your personal preference. - 3
Thoroughly mix all the ingredients until well combined. The mixture should be slightly sticky, indicating that the proteins are binding together.
~5 min
Tip: A good way to test the seasoning is to cook a small portion of the mixture and taste it. - 4
Prepare the bean curd skin by laying one sheet flat on a clean work surface. If the skin is dry, lightly moisten it with a damp cloth to make it more pliable.
~2 min
Tip: Be careful not to over-wet the skin, as it can become too fragile and tear easily. - 5
Place a generous amount of the pork mixture along one edge of the bean curd skin, leaving about an inch of space on both sides. The amount will depend on the size of your bean curd skin; aim for a roll about 1.5-2 inches in diameter.
~3 min
Tip: Don't overfill the roll, or it may burst during frying. - 6
Fold the sides of the bean curd skin inwards to enclose the filling. This prevents the filling from escaping during frying and creates a neat, cylindrical shape.
~2 min
Tip: Make sure the sides are tucked in tightly to create a secure seal. - 7
Tightly roll the bean curd skin around the filling, starting from the edge with the mixture and rolling away from you. Ensure a tight and even roll to prevent air pockets.
~3 min
Tip: Use a little bit of water or a cornstarch slurry to seal the edge of the bean curd skin if needed. - 8
Repeat the process with the remaining bean curd skin and pork mixture. You should end up with several rolls of Ngoh Hiang.
~5 min
Tip: If you have extra filling, you can freeze it for later use. - 9
Heat cooking oil in a deep pot or wok over medium heat. The oil should be hot enough to deep fry, but not so hot that it burns the rolls quickly.
~2 min
Tip: Test the oil temperature by dropping a small piece of bean curd skin into the oil. If it sizzles and floats to the top quickly, the oil is ready. - 10
Carefully place the Ngoh Hiang rolls into the hot oil, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy rolls.
~2 min
Tip: Fry in batches to maintain the oil temperature. - 11
Fry the rolls until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 5-7 minutes per batch.
~7 min
Tip: Watch the rolls carefully and adjust the heat as needed to prevent burning. - 12
Remove the fried Ngoh Hiang rolls from the oil and place them on a wire rack to drain excess oil. This will help them stay crispy.
~2 min
Tip: Serve hot with your favorite dipping sauce, such as sweet chili sauce or a mixture of soy sauce and vinegar.
How Do I Know It's Ready?
The Ngoh Hiang is done when the bean curd skin is a deep golden brown and crispy, and the filling is cooked through. Cut one open to check if the pork is no longer pink.
Frequently Asked Questions
Yes, you can freeze the assembled rolls before frying. Thaw them completely before frying according to the recipe.
Final Thoughts
I hope you enjoy making this Handcrafted Ngoh Hiang: Crispy Five-Spice Pork Rolls as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!