Entree: Philippines – Cebuano – Ngohiong (Cebu-style deep-fried five-spice pork rolls similar to lumpia, served with a tangy vinegar dip)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) ground pork
- 1/2 cup (60 g) jicama or water chestnuts, finely diced
- 1/2 cup (55 g) carrot, finely shredded
- 1/2 cup (60 g) green onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce (patis)
- 1 tsp (2 g) Chinese five-spice powder
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt
- 1 large egg, beaten
- 12 lumpia wrappers (about 8 in / 20 cm diameter) or spring roll wrappers
- 2–3 cups (480–720 ml) vegetable oil for deep frying
- For the vinegar dip:
  - 1/4 cup (60 ml) white vinegar
  - 2 tbsp (25 g) granulated sugar
  - 1 tbsp (15 ml) water
  - 1 small red chili or 1 tbsp (15 g) chopped chilies, sliced
  - Pinch of salt

Instructions

1. In a large mixing bowl combine ground pork, diced jicama or water chestnuts, shredded carrot, sliced green onion, minced garlic, soy sauce, fish sauce, five-spice powder, black pepper, salt, and beaten egg. Mix thoroughly until the filling is well combined and slightly sticky.
2. Place a lumpia wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tbsp (30 g) of the filling near the corner, shape into a small log, fold the bottom corner over the filling, fold in the sides, and roll tightly; seal edge with a little water. Repeat to make 12 rolls.
3. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry rolls in batches, turning as needed, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
4. For the dip, whisk together white vinegar, sugar, water, chopped chilies, and a pinch of salt until the sugar dissolves. Adjust heat and sweetness to taste.
5. Serve ngohiong hot with the vinegar dip on the side.