Chinese Meat Rolls 五香肉卷

by Angie Liew
Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) 五香肉卷

Chinese Meat Rolls (Loh Bak/Ngo Hiang) 五香肉卷

Chinese Meat Rolls is an extremely popular chinese dish especially for the Malaysian and Singaporean Chinese family. It is also known as Ngoh Hiang (五香) or Loh Bak (五香滷肉) both meaning five-spice meat rolls. Chinese Meat Rolls are traditionally prepared with pork. However, it can be substituted with chicken meat as well. Because of its popularity, they are also readily available at most food stalls. However, homemade Chinese Meat Rolls, in my opinion, are far more superior than those sold commercially.

Chinese Meat Rolls (Loh Bak/Ngo Hiang) 五香肉卷

To make Chinese Meat Rolls, start by cutting and chopping all the filling ingredients. Then mix all the ingredients with the seasonings in a large bowl until thoroughly mixed. Whatever filling ingredients one uses, the freshness of the ingredients is of utmost importance to ensure they are as aromatic as well as tasty.

Next, wrapped the filling in dried beancurd skins. Be sure to press the filling gently yet firmly against the beancurd skin when wrapping. They are then cooked twice. First, by steaming and then deep-frying. Steaming is to cook the meat and deep fry is to give these meat rolls a super crispy and crunchy skin. They are then sliced into bite size before serving alongside some cut cucumber slices and sweet chilli sauce.

Chinese Meat Rolls (Loh Bak/Ngo Hiang) 五香肉卷

Oil temperature control is an important factor in the frying process of the meat rolls. The oil should be hot enough to prevent the meat rolls from absorbing too much oil. Yet it should not be too hot which will cause uneven browning and even burnt meat rolls. Once the deep fried Chinese Meat Rolls are beautifully light golden brown in colour, turn the heat up slightly for a few seconds before removing the meat rolls from the oil. This will result in less oily Chinese Meat Rolls.

Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) 五香肉卷

Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) 五香肉卷

These delicious, flavourful and crispy Chinese Meat Rolls have a crunchy exterior with a soft and chewy filling and are served warm as a main dish. They can even be served as a delicious appetiser.

A special thanks to my sister who has taken the effort to share with me this delectable dish. Thank you Ji Chiar!

As always, ENJOY!

Chinese Meat Rolls 五香肉卷

Recipe by Huang Kitchen, Angie Liew
Chinese meat rolls is an extremely popular chinese dish especially for the Malaysian and Singaporean Chinese family. It is also known as ngoh hiang (五香) or Loh Bak (五香滷肉) both meaning five-spice meat rolls.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: Asian, Chinese
Keyword: beancurd skin
Servings: 12 meat rolls

Ingredients

Meat Roll Ingredients:

  • 1 kg meat, coarsely minced
  • 250 gram fish paste
  • 5 dried shiitake mushrooms, soaked and diced
  • 5 salted egg yolks, cut into pieces
  • 1 jicama, (yam bean) peeled and grate, can also use 10 water chestnuts
  • 1 bunch coriander leaves, chopped
  • 1 clove garlic, minced
  • 5 shallots, minced
  • 1 egg yolk
  • 2 tbsp cornstarch, to bind all ingredients
  • 5 sheets dried beancurd skin, soft type, cut into 4 pieces

Seasoning:

  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tbsp chinese five spice powder
  • 1 tbsp oyster sauce
  • 1 tsp sugar

Deep Fry:

  • 1 egg white
  • 1/4 cup corn starch
  • 1 cup vegetable oil

    Instructions

    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - ingredients
      First, have ready all ingredients needed.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - ingredients 2
      Soaked and diced shiitake mushrooms, minced shallots and garlic, chopped coarsely spring onions and chinese parsley, cut salted egg yolks into pieces, grate jicama and carrot.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - seasonings
      Also, have ready the seasonings needed.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - mince meat
      Mince the meat on a chopper board.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - mince fish paste
      Then, mince some fish paste.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - combine
      Place all the ingredients in a large bowl. Then add in seasonings.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - mix together
      Using a wooden spoon, combine all the ingredients together.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - mix with hand
      Then gently mix to combine well the meat ingredients by hand. This will prevent over working the meat causing it to be tough.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - refrigerate
      Cover with cling wrap and leave to marinade in the refrigerator for about 30 minutes or even overnight.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - cut beancurd skin
      Meanwhile, cut the beancurd skin wrapper into equal pieces, big enough to wrap the marinated meat.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - wrapping meat roll
      When ready to wrap the meat rolls, spread the beancurd skin wrapper flat on a chopping board. Place enough meat filling on the lower half of the beancurd skin, leaving a gap at the bottom and at the sides.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - roll tightly
      Fold the bottom flap up and then fold the sides over the meat filling. Then roll over tightly to form a meat roll.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - place on steaming plate
      Place the meat rolls on a steaming plate seam side down. Repeat process to finish wrapping all the meat filling with the beancurd skin. You will get about 12 meat rolls.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - prepare steamer
      Meanwhile, bring the water in a steamer to a boil to prepare the steamer to steam the meat rolls.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - steam meat rolls
      Steam the wrapped meat rolls over rapid boiling water using high heat. You may need to steam the meat rolls in batches.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - steamed meat rolls
      Steam for about 15 minutes or until the meat inside is cooked through. Then remove to cool completely before deep frying them.

    To Deep Fry:

    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - deep frying
      To deep fry, first prepare some egg white and cornflour in 2 separate shallow plates.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - roll in corn starch
      Roll the cooked meat rolls first in egg white and then in corn starch until evenly mixed.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - deep frying meat roll
      When ready to deep fry, heat up enough oil in wok. Gently and carefully place the coated meat rolls in moderately hot oil over medium to medium low heat.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - drain meat roll
      Deep fry till golden brown in colour and just cooked, about 5 minutes. When done, dish up the meat rolls using a strainer.
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) - absorb oil
      Place the meat rolls on paper towel to absorb excess oil. And we're done!
    • Chinese Meat Rolls Recipe (Loh Bak/Ngo Hiang) 五香肉卷
      Let the fried meat rolls to cool slightly before slicing with a very sharp knife. Garnish with slices of cucumber and best served hot. As always, ENJOY!

Enjoy!

Notes

The secret to making delicious chinese meat rolls is to use mince pork belly instead of lean pork (or any meat with a little fats in them) and to only coarsely mince the meat so that the meat rolls will have a nice bite and texture.
You can also prepare and marinade the meat filling the night before so it makes wrapping and cooking these meat rolls a lot easier.
Steamed meat rolls can be kept frozen until ready to deep-fry or pan fry.
You can have the liberty to substitute, replace or even add ingredients to your taste while making the fillings for the meat rolls.
Wrap the meat rolls tightly and firmly to prevent excess air from being trapped within the rolls which may result in deflated meat rolls after steaming.
Make sure the meat rolls are neatly placed and not touching one another on a plate before steaming. Otherwise they'll stick and the beancurd skin will tear when you try to separate them later.

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