Skip to content
Menu
Ngohiong (Cebuano Fried Spring Rolls with Sweet Spicy Sauce)
Hoofdgerecht

Ngohiong (Cebuano Fried Spring Rolls with Sweet Spicy Sauce)

1 u 30 minVoor 8Nutri-Score D€€
van @jujumaoo63 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • lumpia wrappers (as needed)Voorraadkast20 stukken
  • ground porkVlees500 g
  • heart of palm (ubod) (julienned)Groente en fruit600 g
  • white onion (sliced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit18 stukken
  • leeks (sliced)Groente en fruit50 g
  • five-spice powderKruiden en specerijen5 g
  • soy sauceVoorraadkast60 ml
  • sugarVoorraadkast50 g
  • oyster sauceVoorraadkast30 ml
  • white pepperKruiden en specerijen2 g
  • spring onion (sliced)Groente en fruit1 stuk
  • flourVoorraadkast180 g
  • cornstarchVoorraadkast60 g
  • waterOverig480 ml
  • saltKruiden en specerijen3 g
  • black pepperKruiden en specerijen1 g
  • annatto (for color)Kruiden en specerijen5 g
  • oilVoorraadkast30 ml
  • potato (peeled, chopped)Groente en fruit250 g
  • red chili (labuyo) (to taste)Groente en fruit3 stukken
  • carrot (chopped)Groente en fruit1 stuk
  • vinegarVoorraadkast240 ml
  • fish sauceVoorraadkast15 ml
  • oil for deep fryingVoorraadkast1 liter

per portie

Voedingswaarden

364kcal

Koolhydraten
41 g
Eiwitten
13 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Blender
  • Mengkom
  • Frituurpan
  • Bakkwast

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Make the dipping batter

    • Combine the flour, cornstarch, water, five-spice powder, salt, black pepper, annatto and oil into a smooth batter.
    Stap 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.
    Stap 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.
    Stap 5

  6. Serve

    • Serve the ngohiong hot and crispy with a generous amount of sauce.
    Stap 6
Download Mezze