Loh bak

Loh bak or ngo hiang is a dish that presumably originated among Teochew and Hokkien communities. It consists of various meat and vegetable fillings that are wrapped in bean curd skins before they are deep-fried until crispy. The main ingredient used in these rolls is pork, but the variations may include shrimps, chicken meat, or taro. The fillings are always seasoned with five-spice powder, whose Chinese name (ngó͘-hiong-hún) gave the dish its name. Although their origin is probably in Southeast China, these crispy rolls have become a staple in many Asian countries, including Malaysia, Thailand, Indonesia, and the Philippines. Loh bak rolls are usually served with a dipping sauce on the side, and they are often accompanied by other deep-fried snacks. They are mainly sold and enjoyed as street food.