In my whirlwind trip to Singapore, I missed many items on the checklist of must-try dishes. Thankfully, I was able to try some home-made Ngor Hiang from my god sister and noted the recipe. I was surprised that she did not add five spice powder to the filling! She insisted on taking the time to make mini-rolls as she says they will turn out looking nicer and taste better in small bites. This dish is a demonstration of her love, dedication, and patience for cooking. They are delicious!
- Prep Time: 1 hour to prepare ingredients. Wrapping time depends on size of rolls.
- Cook Time: Steam for 7 minutes for small rolls.
- Makes about 50 small rolls
- 1 lb ground pork
- 1/2 lb shrimp, chopped coarsely
- 1 cup chopped waterchestnut
- 1 cup grated carrots
- 1 cup chopped green onions
- 1 cup panko/bread crumbs
- 2 Tbsp light soy sauce
- 2 Tbsp sesame oil
- 2 eggs
- Beancurd sheets
- 1 tsp cornstach mixed with 1 Tbsp water for sealing the beancurd sheets
- Cut beancurd sheets to desired sizes. I cut mine into 4″x5″ for small rolls.
- Wipe each sheet with a damp cloth. The beancurd sheets are very salty otherwise.
- Mix remaining ingredients in a mixing bowl except the cornstarch.
- Spoon filling onto each sheet, roll and seal with dab of cornstarch along the edges.
- Arrange the rolls on a steaming tray, do not allow the rolls to touch.
- Steam each tray for 7 minutes over medium high heat.
- Remove rolls from steamer and allow to cool completely. Refrigerate if not eating immediately.
- Before serving, pan fry each roll over medium high heat until skin is golden brown.
- Serve hot.
- Do not steam for too long as the rolls will become dry.
- I doubled the recipe and freeze them. Thaw completely in the refrigerator before frying.
- Making large rolls will save a lot of time wrapping. Make sure the rolls are tight so that the filling does not fall out when cutting into small pieces.