🌯 Ngohiong

Side Dish · Main ingredient: Ground Pork · ⏱ 8 min · Serves 5 · ~₱270 · Best for: Snack

Ingredients

• 400 g 400g ground pork
• 200 g 200g shrimp, peeled and minced
• 1 cup 1 cup singkamas (jicama), julienned and squeezed dry
• 0.5 cup 1/2 cup carrots, julienned
• 0.25 cup 1/4 cup minced water chestnuts
• 4 clove 4 cloves garlic, minced
• 3 tbsp 3 tbsp chopped spring onions
• 1 pc 1 egg
• 1.5 tsp 1 1/2 tsp five-spice powder (ngo hiong powder)
• 2 tbsp 2 tbsp soy sauce
• 3 pinch 1 tsp salt
• 0.5 tsp 1/2 tsp ground black pepper
• 20 pc 20 pieces lumpia wrappers or tofu skin (beancurd sheets)
• 1 pc 1 egg white, for sealing
• 3 cup 3 cups cooking oil, for deep-frying
• 1 pc Sweet-sour sauce, for dipping

Instructions

1. In a large bowl, combine ground pork, shrimp, jicama, carrots, water chestnuts, garlic, spring onions, egg, five-spice powder, soy sauce, salt, and pepper; mix thoroughly until well combined.
2. Lay a lumpia wrapper or beancurd sheet flat and spoon about 2-3 tbsp of the filling near one edge, shaping it into a log.
3. Roll tightly, folding in the sides as you go, and seal the edge with a brush of egg white.
4. Repeat with the remaining wrappers and filling.
5. Heat oil in a deep pan to 350°F (175°C).
6. Fry the rolls in batches, turning occasionally, until golden brown and cooked through, about 6-8 minutes (slightly longer than regular lumpia due to the thicker filling).
7. Drain on paper towels and let rest for a minute before slicing diagonally.
8. Serve hot with a sweet-and-sour dipping sauce, a Cebuano specialty enjoyed as a snack or side dish.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.