Ngoh Hiang

Crispy baked summer rolls with five-spice and paprika + rice paper

Ngoh Hiang is classic Singaporean street food. Meat or veg is mixed with spices before being wrapped and baked to perfection. Our recipe, which uses rice paper, is healthier than the traditional method, but just as tasty. Ngoh Hiang is meant to be enjoyed like spring rolls. Dunk them into your favourite sauce and try to eat with chopsticks!

Gluten free, suitable for vegans

Kits includes:

  • One hand-crafted Singaporean spice mix
  • Rice paper
  • Soy sauce
  • Fish sauce
  • Easy recipe card

You need to add:

  • 250g minced chicken or pork (if you don't eat meat, use 250g mashed sweet potato)
  • A spring onion (sliced)
  • An onion (chopped)
  • An egg (optional)


  • Makes 10 rolls
  • Cooking time 40 mins
  • Mild spice
  • Suitable for vegans 

Ingredients: dehydrated rice paper, soy sauce, fish sauce, fennel, star anise, cinnamon, clove, sichuan peppercorns, garlic powder, ginger powder, corn flour, paprika powder, salt, palm sugar contains fish sauce and soy. 

Contains fish sauce and soy.