1. Mix all ingredients except bean curd skin until sticky and set aside.
2. Cut bean curd skin into approx. 20x20cm sheets.
3. Wipe bean curd skin with a damp towel to let it soften.
4. Fill with two tablespoons of meat filling, and roll like you would a spring roll taking care to roll tightly so the meat is nice and compact.
5. Shallow fry right away until golden brown, slice into bite sized pieces and enjoy. For the perfect bite, dip ngoh hiang in dark sweet sauce and cili cuka.
Or if you plan to make ahead, lay out the rolls in a single layer not touching one another and steam for 8-10 minutes. Set aside to cool and freeze. Simply defrost and fry them.
Recipe by Chef Autumn.