Cook the filling

• Sauté the garlic and onion in a pan until fragrant.
• Add the ground pork, heart of palm, leeks, spring onion, five-spice powder, soy sauce, sugar, oyster sauce and white pepper.
• Cook until the pork is fully cooked and everything is well combined.

Roll the ngohiong

• Place some filling near the bottom of each lumpia wrapper.
• Brush the top edge with a flour-and-water mixture.
• Roll tightly and seal, then set aside.

Make the dipping batter

• Combine the flour, cornstarch, water, five-spice powder, salt, black pepper, annatto and oil into a smooth batter.

Fry the ngohiong

• Dip each roll into the batter, coating it well.
• Fry at 165 °C until golden and crisp.
• Drain on paper and keep warm.

Make the ngohiong sauce

• Put the potato, carrot, garlic, red chili, vinegar, fish sauce, sugar, annatto and water in a pot.
• Boil until the carrots and potatoes are soft.
• Blend until smooth.

Serve

• Serve the ngohiong hot and crispy with a generous amount of sauce.