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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 minServes 8Nutri-Score D€€
from @jujumaoo63 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • lumpia wrappers (as needed)Pantry20 pieces
  • ground porkMeat500 g
  • heart of palm (ubod) (julienned)Produce600 g
  • white onion (sliced)Produce1 piece
  • garlic (minced)Produce18 pieces
  • leeks (sliced)Produce50 g
  • five-spice powderSpices5 g
  • soy saucePantry60 ml
  • sugarPantry50 g
  • oyster saucePantry30 ml
  • white pepperSpices2 g
  • spring onion (sliced)Produce1 piece
  • flourPantry180 g
  • cornstarchPantry60 g
  • waterOther480 ml
  • saltSpices3 g
  • black pepperSpices1 g
  • annatto (for color)Spices5 g
  • oilPantry30 ml
  • potato (peeled, chopped)Produce250 g
  • red chili (labuyo) (to taste)Produce3 pieces
  • carrot (chopped)Produce1 piece
  • vinegarPantry240 ml
  • fish saucePantry15 ml
  • oil for deep fryingPantry1 litre

per serving

Nutrition

364kcal

Carbs
41 g
Proteins
13 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Blender
  • Mixing bowl
  • Deep fryer
  • Pastry brush

step by step

Method

  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.
    Step 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.
    Step 2

  3. Make the dipping batter

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

  6. Serve

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