Ngohiong is a deep-fried battered rice-paper roll filled with singkamas (jicama), ubod (coconut palm heart), minced pork, minced shrimps, garlic and onions seasoned with Chinese five-spice powder served with a sweet, sour and spicy dipping sauce. Its good, it’s great, it’s delicious, very satisfying and a very popular street food in Cebu, hence you see this everywhere when you are in the region specially in restaurants, carinderias and turo turo.

One of the many contributions of the Chinese to the Cebuano cuisine. I like it, the distinctive flavour gives it a different edge if compared with the usual Lumpiang Shanghai, perfect to munch on its own, with beer or even as a side dish.

Prep time
Cook time
Total time
  • rice paper or lumpia wrapper
  • ½ kg ubod, sliced in small strips
  • ¼ cup singkamas (jicama) sliced in small strips
  • ½ kilo minced pork
  • ¼ kg minced prawns
  • 4 stalks spring onions, chopped
  • 3 tbsp five-spice powder
  • 4 cloves garlic, minced
  • 1 onion, minced
  • salt
  • freshly ground black pepper
  • soy sauce
  • oil
  • 2 cups cornstarch
  • 1 tsp white pepper
  • 1½ cup water
  • ⅓ cup water
  • 1 tsp cornstarch
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • ¼ tsp five-spice powder
  • salt
  • 1 egg white, lightly beaten
  1. In a wok sauté add a small amount of oil then sauté garlic and onions.
  2. Add the pork then cook until brown in colour.
  3. Add the minced prawns, spring onions, ubod (coconut palm heart) and singkamas (jicama), season with five spice powder, salt, soy sauce and black pepper. Mix well to combine then turn heat off, place mixture in a colander to drain excess liquid and let it cool. Reserve the liquid.
  4. While waiting for the mixture to cool, prepare your batter my mixing them all together in a shallow dish.
  5. Once mixture is cool to handle wrap them into rehydrated rice paper or lumpia wrappers. Dip each wrapped mixture into the batter then deep fry in a 180C preheated deep fryer until golden brown in colour, this will take around 3-4 minutes.
  6. Place deep fried Ngohiong in a wire rack to drain excess oil.
  1. In a small saucepan mix all ingredients (except the egg whites) together with the reserved liquid.
  2. Gently simmer for 2 minutes or until sauce is thick.
  3. Gently pour egg whites while mixing making fine white strands, remove from heat then serve with Ngohiong



6 Responses

  1. I’ve never heard of this! Although I don’t get out much. 🙂 Fascinating dish – looks so good. Thanks!

  2. mjskitchen says:

    I have some rice paper that really needs to be used. This looks like a fabulous use for it!

  3. suituapui says:

    Rice paper? Here, we use bean curd skin. We call it ngor hiang. Maybe one of these days, I can try using rice paper. Did hear something about using it for making fried popiah…or what you call lumpia.

  4. deanna says:

    are you still nz based? if so, where did you buy singkamas and ubod? thanks.

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