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Ngohiong (Cebuano Fried Spring Rolls with Sweet Spicy Sauce)
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Ngohiong (Cebuano Fried Spring Rolls with Sweet Spicy Sauce)

1 h 30 minPara 8Nutri-Score D€€
de @jujumaoo63 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • lumpia wrappers (as needed)Despensa20 piezas
  • ground porkCarne500 g
  • heart of palm (ubod) (julienned)Frutas y verduras600 g
  • white onion (sliced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras18 piezas
  • leeks (sliced)Frutas y verduras50 g
  • five-spice powderEspecias5 g
  • soy sauceDespensa60 ml
  • sugarDespensa50 g
  • oyster sauceDespensa30 ml
  • white pepperEspecias2 g
  • spring onion (sliced)Frutas y verduras1 pieza
  • flourDespensa180 g
  • cornstarchDespensa60 g
  • waterOtro480 ml
  • saltEspecias3 g
  • black pepperEspecias1 g
  • annatto (for color)Especias5 g
  • oilDespensa30 ml
  • potato (peeled, chopped)Frutas y verduras250 g
  • red chili (labuyo) (to taste)Frutas y verduras3 piezas
  • carrot (chopped)Frutas y verduras1 pieza
  • vinegarDespensa240 ml
  • fish sauceDespensa15 ml
  • oil for deep fryingDespensa1 litro

por ración

Nutrición

364kcal

Carbohidratos
41 g
Proteínas
13 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Batidora de vaso
  • Bol
  • Freidora
  • Pincel de cocina

paso a paso

Preparación

  1. 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.
    Paso 1

  2. 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.
    Paso 2

  3. Make the dipping batter

    • Combine the flour, cornstarch, water, five-spice powder, salt, black pepper, annatto and oil into a smooth batter.
    Paso 3

  4. 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.
    Paso 4

  5. 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.
    Paso 5

  6. Serve

    • Serve the ngohiong hot and crispy with a generous amount of sauce.
    Paso 6
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