Ngo Hiang

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6 Ingredients

45 Minutes

8 Servings

Hard

Vegan

INGREDIENTS

650gKARANA™ MINCED jackfruit meat
180gyam, shredded
100gonions, chopped
50gchinese celery, diced
7gfive spice powder
2gsalt
20gsugar
40glight soy sauce
8sheetsbean skin wrappers (20cm x 15cm)
Assembly
oil for deep frying
sweet sauce for dipping
23ozKARANA™ GROUND jackfruit meat
6.3ozyam, shredded
3.5ozonions, chopped
4tbspchinese celery, diced
1 ½tbspfive spice powder
½tbspsalt
1 ½tbspsugar
4 tbsplight soy sauce
8sheetsbean skin wrappers (20cm x 15cm)
Assembly
oil for deep frying
sweet sauce for dipping

Preparation Method

1.
In a large mixing bowl, mix KARANA™ MINCED jackfruit meat, yam, onions, chinese celery, five spice powder, salt, sugar, light soya sauce together till homogenous.
2.
Dip a sheet of bean skin wrapper in a bowl of water and place on a cutting board.
Place 120g of KARANA™ MINCED jackfruit meat mix on the wrapper and spread to the thickness of 2cm.
3.
Roll up the beancurd sheet and repeat till KARANA™ MINCED jackfruit meat is used up.
4.
Steam the rolls for 7 minutes, cool down and vacuum pack individually before freezing up for 6 months.
5.
To serve, deep fry each defrosted roll at 160oC hot oil till golden brown. Slice up and serve with sweet sauce.

1.
In a large mixing bowl, mix KARANA™ GROUND jackfruit meat, yam, onions, chinese celery, five spice powder, salt, sugar, light soya sauce together till homogenous.
2.
Dip a sheet of bean skin wrapper in a bowl of water and place on a cutting board.
Place 4.2oz of KARANA™ GROUND jackfruit meat mix on the wrapper and spread to the thickness of 2cm.
3.
Roll up the beancurd sheet and repeat till KARANA™ GROUND jackfruit meat is used up.
4.
Steam the rolls for 7 minutes, cool down and vacuum pack individually before freezing up for 6 months.
5.
To serve, deep fry each defrosted roll at 160oC hot oil till golden brown. Slice up and serve with sweet sauce.

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