Recipes · Singaporean · Appetizers
Ngo Hiang (Five-Spice Meat Rolls)
One serving has 611 kcal and 31 g protein, and at least a fifth of a woman's daily need of thiamin (84%), selenium (70%), phosphorus (49%), niacin (45%), zinc (43%) and riboflavin (41%). Ready in 45 minutes.
- Preparation: 25 min
- Cooking: 20 min
- Makes: 1 serving (271 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: egg, gluten, pork, shellfish, soy
Ingredients
- 100 g Pork, ground, raw
- 40 g Shrimp, raw
- 30 g Water chestnuts, canned
- 20 g Onions, raw
- 15 g Eggs, whole, raw
- 1 g Anise seed
- 0.3 g White pepper
- 5 g Soy sauce
- 8 g Cornstarch
- 30 g Wonton wrappers
- 15 g Vegetable oil
- 2 g Sugar
- 5 g Sriracha
Method
- Finely chop the water chestnut and onion and mix with the pork, shrimp, egg, cornstarch, five-spice (anise seed), white pepper, soy sauce and sugar into a sticky filling.
- Overlap the wonton wrappers to form a larger sheet standing in for beancurd skin, spoon the filling along one edge and roll up tightly into a log, sealing the edge with a little water.
- Steam the rolls for 12-15 minutes until the filling is cooked through (74 °C/165 °F), then cool slightly.
- Deep-fry the steamed rolls in the oil at 180 °C (350 °F) for 3-4 minutes until crisp and golden.
- Slice into rounds and serve with the chili sauce for dipping.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 611 kcal | 29% |
| Carbohydrates | 34.3 g | |
| Water | 164 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 31 g | 65% |
| Tryptophan | 0.28 g | |
| Threonine | 0.95 g | |
| Isoleucine | 1 g | |
| Leucine | 1.8 g | |
| Lysine | 1.7 g | |
| Methionine | 0.56 g | |
| Cystine | 0.33 g | |
| Phenylalanine | 0.95 g | |
| Tyrosine | 0.76 g | |
| Valine | 1.2 g | |
| Histidine | 0.8 g | |
| Fat | 38.5 g | |
| Monounsaturated | 13.6 g | |
| Polyunsaturated | 11.1 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 9.7 g | |
| Saturated | 10.8 g | |
| Trans-Fats | 0.11 g | |
| Cholesterol | 195 mg | |
| Calcium | 77.9 mg | 8% |
| Copper | 0.32 mg | 36% |
| Iron | 3.3 mg | 18% |
| Magnesium | 51 mg | 16% |
| Manganese | 0.39 mg | 22% |
| Phosphorus | 343 mg | 49% |
| Potassium | 555 mg | 12% |
| Selenium | 38.3 µg | 70% |
| Sodium | 681 mg | |
| Zinc | 3.4 mg | 43% |
| Thiamin (vitamin B1) | 0.92 mg | 84% |
| Riboflavin (vitamin B2) | 0.45 mg | 41% |
| Niacin (vitamin B3) | 6.3 mg | 45% |
| Pantothenic acid (vitamin B5) | 1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.53 mg | 41% |
| Folate (vitamin B9) | 45.4 µg | 11% |
| Cobalamin (vitamin B12) | 0.84 µg | 35% |
| Choline | 51.8 mg | 12% |
| Vitamin A | 33.8 µg | 5% |
| Vitamin C | 4.2 mg | 6% |
| Vitamin D (D2 + D3) | 12.3 IU | 2% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 28.3 µg | 31% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.7 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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