Wash water chestnuts thoroughly to get rid of dirt and soil (if any). Peel off skin and chop into fine pieces.
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.
Mix pork, fish paste, minced water chestnuts with sesame oil, pepper, soy sauce and five-spice powder together.
Then add 2 tbsp corn flour and mix well together.
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.
Mix 1 tbsp corn flour with 2 tbsp water. This serves as the 'glue' to seal the pork rolls.
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.