Recipe 25 – CNY: Brown Rice Ngor Hiang

Fried to a golden-brown crisp, this vegetarian version is filled with crunchy vegetables and nutty brown rice so each mouthful is a savoury delight.

Servings 4
Cooking Time 30 minutes
Recipe by Chef John See
  1. 4 dried bean curd skins (fu pei), about 20cm square each
  2. Vegetable oil for deep-frying
  3. 1 cup cooked Heavenly Brown Rice, preferably 1 day old
  4. 3 tbsp water chestnuts, chopped
  5. 2 tbsp celery, chopped
  6. 2 tbsp coriander leaves, chopped
  7. 1 tbsp sesame oil
  8. 2 tbsp sesame seeds, toasted
  9. 2 tbsp light soy sauce
  10. 3 tbsp oyster sauce
  11. 2 tbsp olive oil
  12. 1 tbsp chilli bean sauce (dou ban jiang)
  1. 5g coriander leaves
  1. Mix all the ingredients for the filling together.
  2. Divide the filling into 4. Spread out a square of bean curd sking and place the filling lengthwise on it. Wrap and roll up like a spring roll. Seal edges with a little beaten egg white.
  3. Heat oil for deep-frying until hot. Fry bean curd rolls until golden brown. Drain and serve with additional chilli bean sauce.

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