Ngo Hiong simply means five spice in Teow Chew language; this is a fantastic dish made with sliced taro and carrot instead of pork meat, but the classic flavour has been retained with five spice powder and good quality white pepper powder.

Made with KENWOOD Kflex or Spiralizer.


4 large flexible tofu skin sheets for wrapping


100 grams taro, julienned
50 grams carrot, julienned
30 grams red onion, sliced
1 tsp salt
1 tsp white pepper powder
1 tsp five spice powder
1 egg
30 grams corn flour
enough oil for deep frying



1. In a bowl mix together taro, carrot, red onion, salt, white pepper, five spice powder, egg and corn flour.

2. Lay the beancurd skin flat on a clean surface, scope 2 tbsp of fillings on the middle, wrap the beancurd skin up like a swiss roll.

3. Deep fry the beancurd roll until golden brown, serve with chilli sauce.

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