You can’t leave Cebu without trying these all time favorite fried crunchylicious spring roll, Ngohiong! Don’t forget the sauce, coz this is the best part.
Ngohiong or “Ngoyong” is a local lumpia delicacy in Cebu. Everybody just love these lumpia and is almost sold anywhere in the busy streets of Cebu with matching Puso. (Rice wrapped in leaves).
Experience the meaty taste of vegetable. It was influenced in the early chinese traders from the golden days. Cebu’s Lumpiang Ngohiong (Heart of palm eggroll). They call it in many ways, such as lumpiang ngoyong or lumpiang ubod Cebu style or Chinese Ngohiong.
One thing that stands out for Ngohiong is its deep rooted oriental flavor with the use of 5-spice powder. Every chew and taste is a memory of the early Chinese influence in our local cuisine.
This is a three part process: Filling, batter and sauce.
3-4 cups ubod (julienned)
1 medium size singkamas (julienned)
1 lb ground pork
5 cloves garlic (crushed and minced)
1 medium onion (minced)
1 bundle green onion (chopped)
3 tbsp. ngohiong powder (Chinese five-spice powder)
salt and pepper
Saute garlic and onion until fragrant. Toss in ground pork and cook until pork turns brownish for about 2 minutes. Pour 1/4 cup water. Let it boil and adjust heat to simmer for 10 minutes. Sprinkle 5-spice powder, add ubod, singkamas and green onions. Saute for 3 minutes. Season with salt and pepper to taste. Turn off the heat, drain from oil and transfer to a plate. Set aside.
2 cups cornstarch
1 1/2 cup water
3 tsp paprika
1 tsp white pepper powder
Combine all ingredients. (Except for lumpia wrapper).
To Assemble: Place 1 to 2 tbsp of filling in the center of wrapper and fold the sides and roll. Seal your lumpia by dabbing a little water in the edge of wrapper.
Frying: Heat 3-4 cups of oil in a shallow sauce pot. Now dip each lumpia in the wrapping batter and deep fry at medium to low heat for 2-3 minutes or until lumpia turns to golden brown.
2 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp 5-spice powder
5 tbsp water
1/2 tsp corn flour
1 egg white, lightly beaten
Combine all sauce ingredients in your smallest saucepan. Heat over lowest fire and let it simmer for 2 minutes. Constantly stir until sauce becomes smooth. Add the blended egg white. Whisk slowly with a fork to create fine strands of eggs. Let it cool and set aside.
Serve and enjoy!