beancurd roll

Vegetarian Beancurd Roll or Ngo Hiong

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 ServingPrep Time20 minsCook Time10 mins
Yields1 ServingPrep Time20 minsCook Time10 mins

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.


 4 large flexible tofu skin sheets for wrapping
 100 g taro, julienned
 50 g carrot, julienned
 30 g red onion, sliced
 1 tsp salt
 1 tsp white pepper powder
 1 tsp five spice powder
 1 egg
 30 g corn flour
 enough oil for deep frying



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


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.


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

beancurd roll

This recipe uses Food Processors

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