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.
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.
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