Five Spice Meat Roll is a dish that is usually served in Hokkien speaking parts of Asia. It is known as Ngoh Hiang in Singapore, Loh Bak in Malaysia, Quekiam in the Philippines and Gohyong in Indonesia. It is made up of a mixture of ground meat (usually pork and shrimps) and spices and then wrapped in bean curd sheet.
I remember the only time we would have this is when my parents would get some from our favorite Chinese deli in Greenhills.
Since, this isn’t something that I can easily get my hands on here in the Northeast, what I did is make my own. Reading through several recipes proved it’s not that hard to make.
First, mix together 1 lb ground turkey(recipe called for ground pork), 1 medium sized finely chopped onion, 1 medium sized finely chopped carrot (I shredded mine), 2 tbsp. finely chopped Chinese Celery (I did not have green onions), 1/2 tsp. five spice powder (recipe called for 1 tsp but I personally find this spice too strong so I cut it in half), 1 tsp. salt, 1 tsp. pepper, 1 tsp. soy sauce and 1 egg.
Cut your bean curd sheet into small rectangles and wipe each piece with a damp cloth. Place your meat filling at the bottom and pull up the bean curd sheet over and tuck in the sides then continue rolling. Seal the edges with beaten egg white. Repeat, until you have used up all your filling.
Place your meat roll in a lightly oiled steamer and steam for around 8-10 minutes until bean curd sheet turns translucent and meat is done. Remove from steamer and let it cool down.
Heat non-stick frying pan with about 1 inch of oil and fry each meat roll until golden brown and crisp. Cut at a bias and serve with a sweet chili dipping sauce.