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Vegetarian Beancurd Roll or Ngo Hiong

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

beancurd roll

 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