I first discovered Ngohiong during a memorable vacation in Cebu, where the aroma of these five-spice spring rolls from street-side stalls near University of San Carlos instantly caught my attention.
After tasting these crispy, savory rolls paired with their signature sauce and puso (hanging rice), I knew I had to learn how to make them at home.
Through countless conversations with local vendors and my Cebuana Tita, I finally perfected this beloved Cebuano delicacy that beautifully captures the city’s Chinese heritage.
While it might seem daunting at first, I promise that with a bit of patience and the right technique, you’ll master these crunchy lumpia that taste just like the ones from famous spots like Doming’s Ngohiong.
This recipe brings me back to those sunny afternoons in Cebu, and I’m excited to share my version that’s been tested and tweaked in my own kitchen.
Why You’ll Love This Recipe
- Authentic Cebuano-Chinese fusion street food
- Perfect balance of crunch and savory flavors
- Make restaurant-quality ngohiong at home
- Great for parties and gatherings
- Can be made ahead and frozen
- Versatile recipe with customizable ingredients
Cebuano Ngohiong (Cebu’s Lumpia)
Equipment
- Large wok or deep frying pan (for sautéing filling)
- Deep heavy-bottomed pot (for frying)
- Spider strainer or slotted spoon (pamuso/ladle with holes)
- Chopping board [Tabla]
- Sharp knife (kutsilyo)
- Mixing bowls (mangkok)
- Measuring cups and spoons (Panukat)
- Candy/oil thermometer (optional but recommended)
- Paper towels (for draining)
- Small saucepan (for sauce)
- Whisk or fork (pangbati)
Ingredients
For the Filling:
- 3-4 cups ubod heart of palm, julienned (hiwa ng manipis)
- 1 medium singkamas jicama, julienned
- 1 lb 450g ground pork (giniling na baboy)
- 5 cloves garlic bawang, crushed and minced
- 1 medium onion sibuyas, minced
- 1 bundle green onion sibuyas dahon, chopped
- 3 tbsp ngohiong powder Chinese five-spice powder
- Cooking oil
- Salt and pepper to taste
For the Batter:
- 2 cups cornstarch corn flour
- 1½ cups water
- 3 tsp paprika
- 1 tsp white pepper powder
- 1 package lumpia wrappers 20-24 pieces
For the Signature Sauce:
- 2 tbsp soy sauce toyo
- 2 tbsp brown sugar asukal na pula
- ¼ tsp five-spice powder
- 5 tbsp water
- ½ tsp corn flour
- 1 egg white lightly beaten
Instructions
- First prepare all your ingredients. Julienne the heart of palm (ubod) and jicama (singkamas) into thin strips (hiwa ng manipis). Mince the garlic (bawang), onion (sibuyas), and chop the green onions (sibuyas dahon).
- Heat oil in a wok over medium heat to 180°C/350°F. Sauté minced garlic and onion until fragrant (mahumot). Add ground pork and cook until it starts browning, about 2 minutes. Pour in ¼ cup water, bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the five-spice powder, julienned ubod, singkamas, and chopped green onions. Continue sautéing for 3 minutes. Season with salt and pepper to taste. Drain excess oil from the filling and let it cool completely.
- While waiting, prepare the batter by combining cornstarch, water, paprika, and white pepper in a bowl. Whisk until completely smooth (walang buo-buo).
- For assembly, place a lumpia wrapper diamond-style on a clean surface. Put 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold both side corners toward the center. Roll tightly upward and seal the final edge with water.
- Heat fresh oil to 350°F/175°C for frying. Dip each prepared roll in the cornstarch batter. Fry the rolls in batches for 2-3 minutes per side until they turn golden brown (kulay ginto). Remove and drain on paper towels.
- For the signature sauce, combine soy sauce, brown sugar, five-spice powder, water, and corn flour in a small saucepan. Simmer over low heat for 2 minutes while stirring constantly. Slowly drizzle in the beaten egg white while continuing to stir. Remove from heat and let cool before serving.
- Serve hot and crispy with the prepared sauce, ideally paired with hanging rice (puso). These can be stored unfried in the refrigerator for up to 2 days or frozen for up to a month. To reheat fried ngohiong, place in a preheated oven at 350°F/175°C for 5-7 minutes until crispy again.
Tips from Lola’s Kitchen
- Always use fresh lumpia wrappers
- Don’t overfill the rolls
- Keep oil temperature consistent
- Make filling a day ahead for better flavor
- Double-wrap if wrappers are thin
Traditional Serving Suggestions
- Serve with hanging rice (puso)
- Best eaten hot and fresh
- Typically served as merienda or street food
- Pairs well with cold soft drinks or local beverages
Troubleshooting
- If wrapper breaks: Double-wrap or check if wrappers are too dry
- If filling is loose: Drain excess liquid before wrapping
- If not crispy: Check oil temperature
- If sauce is too thick: Add water gradually
Ingredient Alternatives
- Ubod → grated green papaya or cabbage
- Singkamas → water chestnuts
- Ground pork → ground chicken or tofu (for vegetarian version)
- Five-spice powder → make your own blend (star anise, cloves, cinnamon, Szechuan peppercorns, fennel seeds)
Storage & Reheating
- Store unfried rolls in refrigerator up to 2 days
- Freeze unfried rolls up to 1 month
- Store fried ngohiong in airtight container up to 2 days
- Reheat in oven at 350°F/175°C for 5-7 minutes
Variations
- Seafood Ngohiong: Add chopped shrimp
- Spicy Version: Add chopped birds eye chili
- Vegetarian: Use tofu and more vegetables
- Extra Crunchy: Double-dip in batter
FAQs
Q: Can I make this ahead? A: Yes, prepare and freeze unfried rolls up to 1 month. Q: Why is my ngohiong not crispy? A: Ensure oil temperature is correct and batter isn’t too thick. Q: How do I prevent oil splatter? A: Ensure filling is well-drained and rolls are sealed properly. Q: Can I air fry ngohiong? A: Yes, brush with oil and air fry at 200°C for 8-10 minutes.Nutrition
The Story Behind Cebu’s Ngohiong
Ngohiong, pronounced as “ngo-hyong” in Cebuano, represents a delicious chapter in Cebu’s rich culinary fusion with Chinese cuisine. During the bustling trade era of the 1800s, Chinese merchants brought their flavors and cooking techniques to Cebu’s shores, including the distinctive five-spice powder that gives this beloved street food its name. The Cebuano word “ngohiong” itself comes from “五香” (wu xiang), which literally means “five spice” in Chinese.
What makes Cebu’s ngohiong unique is its ingenious adaptation of Chinese spring roll techniques with local ingredients. While traditional Chinese spring rolls often use bamboo shoots, Cebuano cooks clevated the recipe by incorporating ubod (heart of palm) and singkamas (jicama), creating a distinctly Filipino twist. The addition of the cornstarch batter coating, which creates that signature extra-crispy exterior, is another Cebuano innovation that sets it apart from other Asian spring rolls.
Today, ngohiong has become synonymous with Cebuano street food culture, particularly in areas around University of San Carlos where famous vendors like Doming’s Ngohiong have been serving generations of students and locals since the 1970s. Unlike other Filipino lumpia varieties, ngohiong’s distinct five-spice aroma and special sauce with delicate egg-white strands make it instantly recognizable to food enthusiasts. Its popularity has spread beyond Cebu’s borders, with visitors often citing it as a must-try delicacy alongside other Cebuano classics like lechon and puso (hanging rice).
For many Cebuanos, ngohiong isn’t just street food – it’s a testament to their city’s historical role as a melting pot of cultures and flavors. Whether enjoyed as a quick merienda (afternoon snack), party appetizer, or main dish with puso, this crispy spring roll continues to tell the story of Cebu’s dynamic culinary heritage. Its enduring popularity among locals and tourists alike proves that some fusion foods truly stand the test of time, becoming beloved classics in their own right.