Ngohiong Recipe

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. Ngohiong   Save Print Prep time Cook time Total time  …