Mini Ngoh Hiang Rolls

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My Mom in law made mini Ngoh Hiang aka meat rolls today. We wanted to make some kind of atkins friendly wanton but the beancurd skin didn't hold well together wanton style so she made rolls instead and it was *ssslluurrrppingly* yummy. Even more food that you eat and LOSE WEIGHT!! Very high in protein and low in carb.

UPDATE: Oh! Instead of putting this as a separate post. Atkins weightloss update! I'm now 67.5kg!! Last weigh in at 68kg can be found HERE! Whooott!!

Whats in it? All based on estimates only. Makes 30 mini rolls.

Salt & White Pepper to taste.
1 Egg.
1 tsp cornflour
10-12 diced large shitake mushrooms
8o0 grams of Minced Pork
1 Sheet of Beancurd skin cut into 8' x 8' size squares.

Season meat & add mushrooms. Put 2 tablespoons of meat into each beancurd skin and roll like a spring roll. Seal with a starch water mix (starch + hot water to make a sticky "glue").

So what you see here is how the rolls look like raw. Heat up the pan with vegetable oil and when hot, add a teaspoon of salt into the oil & stir *this will help minimise oil splatter* then fry up the rolls till golden brown. Turn the rolls till all sides are crispy.

Drip off the oil and serve hot & crispy with chili sauce and black sweet sauce. *drools*
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