Preparation info
  • Makes


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

The name of this dish is derived from the Chinese five-spice powder that gives the rolls their distinctive flavour and aroma. The Teochew version emphasises the flavours and textures of the prawns, water chestnuts and taro, unlike Hokkien ngoh hiang, which has a meatier savour. The rolls can be shaped and steamed ahead of time and kept in the freezer.