Mix all ingredients in a bowl, except for the Ngoh Hiang skin, water, carrot and sweet sauce.
Cut the Ngoh Hiang skin into a long strip about 10cm wide and 25cm long and lay it on a flat surface.
Place the mixed ingredients onto the Ngoh Hiang skin. Form the mixed ingredients into a roll of about 20cm long, 2cm wide and 1cm high. Roll mixed ingredients into the Ngoh Hiang skin and seal the sides and top with a small amount of water to help it to stick.
Steam the Ngoh Hiang strips for 2-3 minutes.
Remove the Ngoh Hiang strips and cut it into a few pieces.
Deep-fry the Ngoh Hiang pieces and serve with strips of carrot and sweet sauce.