Among all the typically extravagant Lunar New Year dishes, the humble ngoh hiang is one of our favourites. Believed to have originated in Fujian, China, these crispy rolls were an ingenious way of making the most of leftovers — home cooks would mix excess meat and vegetables with five-spice powder and wrap the fillings in beancurd skin before steaming and deep-frying to extend the shelf life of these yummy rolls.

Additional reporting by Florence Fong

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