Ngoh Hiang, a Chinese pork roll dish, aka Loh Bak or Pork Spring Roll is a typical dish in Asia. This dish is basically made with minced pork meat seasoned with five-spice powder. This air fryer recipe makes the cooking process much quicker and easier.
Wash water chestnuts thoroughly to get rid of dirt and soil (if any). Peel off skin and chop into fine pieces.
6 water chestnuts
Optional step: Pick up the minced pork like a ball and 'throw' the minced pork back into the bowl a couple of times. It gives the 'QQ' or chewy texture to the meat.
250 g minced pork
Mix pork, fish paste, minced water chestnuts with sesame oil, pepper, soy sauce and five-spice powder together.
1 tbsp sesame oil, 2 tsp five-spice powder, 1 tsp white pepper, 180 g fish paste, 4 tsp soy sauce
Then add 2 tbsp corn flour and mix well together.
2 tbsp corn starch (or corn flour in Asia)
Lay the dry bean skin on a clean surface, use a damp paper towel to wipe off excess salt from the dry bean skin. Cut the dry bean skin into 15x18xm sheets. You can also cut it to the size you like.
1 large piece dry bean skin
Mix 1 tbsp corn flour with 2 tbsp water. This serves as the 'glue' to seal the pork rolls.
1 tbsp corn starch (or corn flour in Asia), 2 tbsp Water
Place about 1 tbsp full of meat filling onto each dry bean skin. Fold in the sides and the bottom and start rolling into a spring roll shape. 'Seal' the sides with the corn flour mixture.
Preheat air fryer at 180 degree celsius for 3 minutes.
Place the ngoh hiang into the preheated air fryer leaving some space around each other. Brush some cooking oil onto the ngoh hiang.
Air fry at 180 degree celsius for 12 minutes or until golden brown. Flip the ngoh hiang halfway during air frying to make sure it's evenly cooked.
Chill in fridge in an airtight container. Airfry to heat up again at 150 degree celsius for 3-4 minutes and it's ready to serve.
Video
Notes
You can cut the dry bean sheets into small sheets and make smaller ngoh hiang.
I used the Pagoda brand corn flour I bought in Singapore. It’s a fine white coloured flour. In other parts of the world, it might be called corn starch. Apparently corn flour is a yellow coloured powder made from dried finely ground corn, and corn starch is a fine white coloured powder derived from the starchy part of a corn kernel. Corn starch is mainly used as a thickener or added to meat marinade to help tenderise the meat.
You can add vegetables such as onions, carrots to substitute with water chestnuts. Instead of air fry, you can steam for about 10-15 minutes, brush some oil on the steaming tray before steaming. Store in freezer or chiller. To serve, simply pan fry with some oil or air fry for about 12 minutes over 180 degree celsius.
Nutrition
Calories: 230kcal
Keyword air fryer, appetizer, chinese, meat dish, pork roll