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Cebuano Ngohiong (Cebu’s Lumpia)

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.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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
 

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
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