Cebuano Ngohiong (Cebu's Lumpia)

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

Ingredients

Each component of ngohiong plays a crucial role in creating its distinctive flavor and texture. The julienned heart of palm and jicama provide a crunchy freshness that balances the savory ground pork. Chinese five-spice powder delivers the signature aromatic flavor that defines authentic ngohiong, while the cornstarch batter creates that unmistakable crispy exterior that Cebuano ngohiong is famous for.

The special sauce, with its delicate egg-white strands and sweet-savory balance, completes this culinary masterpiece by adding moisture and enhancing the five-spice flavor profile.

For the Filling:

• 3-4 cups ubod (heart of palm), julienned
• 1 medium singkamas (jicama), julienned
• 1 lb (450g) ground pork
• 5 cloves garlic, crushed and minced
• 1 medium onion, minced
• 1 bundle green onion, chopped
• 3 tablespoons 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 teaspoons paprika
• 1 teaspoon white pepper powder
• 1 package lumpia wrappers (20-24 pieces)

For the Signature Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• ¼ teaspoon five-spice powder
• 5 tablespoons water
• ½ teaspoon corn flour
• 1 egg white, lightly beaten

Equipment Needed

• Large wok or deep frying pan: Essential for sautéing the filling ingredients thoroughly; provides even heat distribution
• Deep heavy-bottomed pot: Maintains consistent oil temperature for proper frying and even browning
• Spider strainer or slotted spoon: Allows you to safely remove the ngohiong from hot oil while draining excess oil
• Chopping board: Provides stable surface for julienning vegetables and other prep work
• Sharp knife: Makes precise cuts for julienned vegetables, ensuring consistent cooking
• Mixing bowls: Needed for preparing batter and organizing ingredients
• Measuring cups and spoons: Ensures recipe accuracy, especially for the five-spice proportion
• Candy/oil thermometer: Helps maintain the optimal frying temperature (350°F/175°C) for perfect crispiness
• Paper towels: Absorbs excess oil after frying for crispier results
• Small saucepan: For preparing the signature dipping sauce
• Whisk or fork: Creates smooth batter without lumps for even coating

How To Make

1. Prepare all ingredients: Julienne the heart of palm (ubod) and jicama (singkamas) into thin strips. Mince the garlic and onion, and chop the green onions.
2. Cook the filling: Heat oil in a wok over medium heat to 180°C/350°F. Sauté minced garlic and onion until fragrant. 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.
3. Add vegetables and seasonings: 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.
4. Prepare the batter: While waiting, combine cornstarch, water, paprika, and white pepper in a bowl. Whisk until completely smooth without lumps.
5. Assemble the rolls: 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.
6. Fry the ngohiong: 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. Remove and drain on paper towels.
7. Make 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.
8. Serve: Enjoy hot and crispy with the prepared sauce, ideally paired with hanging rice (puso).

Tips from Lola's Kitchen

• Use fresh lumpia wrappers: Refrigerated, not frozen wrappers provide the best texture and are easier to work with.
• Drain filling thoroughly: Excess moisture will make wrappers tear and cause oil splatters when frying.
• Temperature control is crucial: Maintain oil at 350°F/175°C—too hot will burn the exterior while leaving the inside undercooked; too cool will make oily, soggy rolls.
• Prep ahead for flavor development: Make the filling a day in advance to allow the five-spice flavor to fully penetrate the ingredients.
• Roll tightly: Loose rolls will absorb more oil and potentially fall apart when frying.
• Work in small batches: Overcrowding the pot lowers oil temperature and results in soggy ngohiong.
• Batter consistency matters: It should coat the back of a spoon but run off smoothly—too thick creates a doughy coating, too thin won't adhere properly.
• Double-wrap if needed: If your wrappers are particularly thin or tear easily, use two layers for extra durability.
• Judge doneness by color: Perfect ngohiong should be golden brown, not pale (undercooked) or dark brown (overcooked).

Substitutions

• Ubod (heart of palm): Substitute with grated green papaya or finely shredded cabbage for similar texture and mild flavor.
• Singkamas (jicama): Water chestnuts provide a similar crunch and subtle sweetness.
• Ground pork: Ground chicken works well for a lighter option, or use crumbled firm tofu for a vegetarian version.
• Five-spice powder: If unavailable, make your own by grinding equal parts star anise, cloves, cinnamon, Szechuan peppercorns, and fennel seeds.
• Lumpia wrappers: Spring roll wrappers can work, but they're typically thinner, so double-wrap for durability.
• Cornstarch batter: Rice flour can be substituted for a different but still crispy texture.
• Brown sugar: Palm sugar or regular white sugar with a touch of molasses works for the sauce.

Troubleshooting

• Wrapper tears during rolling: Your filling might be too wet—drain thoroughly before rolling. Also check if wrappers are too dry (cover with damp cloth) or if you're overfilling.
• Ngohiong bursts while frying: Oil temperature might be too high, or rolls aren't sealed properly. Make sure all edges are securely closed.
• Not crispy enough: Oil temperature is likely too low. Use a thermometer to maintain 350°F/175°C.
• Too oily/greasy: Didn't drain properly after frying or oil temperature was too low. Always drain on paper towels and maintain proper oil temperature.
• Soggy after storing: Reheat in oven rather than microwave to restore crispiness.
• Sauce is too thick: Add water gradually until desired consistency is reached.
• Sauce is too thin: Mix a small amount of cornstarch with cold water and add to simmering sauce.
• Filling falls out during eating: Likely rolled too loosely—make sure to roll tightly and tuck in edges properly.

Storage & Reheating

• Unfried rolls: Store in refrigerator for up to 2 days. Place in airtight container with parchment paper between layers to prevent sticking.
• Freezing unfried rolls: Freeze individually on a baking sheet, then transfer to freezer bags once solid. Good for up to 1 month. No need to thaw before frying—just add 1-2 minutes to frying time.
• Fried ngohiong: Store in airtight container in refrigerator for up to 2 days.
• Reheating: For best results, reheat in oven at 350°F/175°C for 5-7 minutes until crispy again. Avoid microwave reheating as it makes them soggy.
• Sauce storage: Keep in airtight container in refrigerator for up to 3 days. May need to whisk before using if separation occurs.

FAQ

Related

Looking for other recipes like this? Try these:

Cebuano Ngohiong (Cebu's Lumpia)

Ngohiong is a Cebuano-Chinese spring roll delicacy defined by its aromatic five-spice seasoned filling of ground pork, heart of palm, and jicama, wrapped in lumpia wrappers, dipped in a cornstarch batter, deep-fried until golden and crispy, then served with a distinctive egg-streaked sweet-spicy dipping sauce.

Cultural Background

Ngohiong (pronounced as "ngo-hyong") is a beloved Cebuano delicacy that showcases the rich Chinese cultural influence in Cebu's cuisine. This crispy spring roll features the distinctive flavor of five-spice powder, making it different from other Filipino lumpia varieties.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Chinese, Filipino

Servings 24 rolls

Calories 180 kcal

Difficulty Intermediate

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

 

1x2x3x

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 tablespoon 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 teaspoon paprika
• 1 teaspoon white pepper powder
• 1 package lumpia wrappers 20-24 pieces

For the Signature Sauce:

• 2 tablespoon soy sauce toyo
• 2 tablespoon brown sugar asukal na pula
• ¼ teaspoon five-spice powder
• 5 tablespoon water
• ½ teaspoon 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.
• 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

 

Nutrition

Calories: 180kcalCarbohydrates: 15gProtein: 6gFat: 11gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 200mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 123IUVitamin C: 0.2mgCalcium: 4mgIron: 0.2mg

Tried this recipe?Let us know how it was!

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.