Cebu’s Lumpia Ngohiong or Ngoyong


ngo-yiongWhenever I go home to my hometown in Cebu, I make it a point to buy Lumpiang Ngohiong. I recently went to Cebu for my 35th High School reunion and the first thing I looked for was the Ngohiong. Well, what is Ngohiong? It looks like kikiam but the taste of ngohiong is excellent. It’s similar to our Lumpia Shanghai except the stuffings are composed of ubod ( heart of the coconut), singkamas , garlic, spring onions, spices and ground pork or shrimps, then seasoned with ngohiong powder. Before frying the individual ngohiong pieces, one dips it in corn starch batter for crispy texture. Ngohiong Powder can be bought at the grocery stores. A common brand is McCormick Chinese Five Spice (Ngo Yong) ngo-yong

Anyway, I was craving for Ngohiong so much that my classmate taught me the basic recipe. I am sure you will just love it as much. You can adjust the proportions to suit your taste.

I have divided the recipe into three parts: the filling, the corn starch batter and lastly the ngohiong sauce. If you can’t find 5-spice powder at the grocery, I have also included the recipe below. The 5-spice powder will prove to be useful for other chinese dishes like siomai so it’s good to make a batch. It’s worth it.


Ready made lumpia wrapper (get large size) or you can also use tofu wraps (called tau-pe)

1 kilo ubod, cut in strips
1/4 cup singkamas, cut in strips
3 tbsp ngohiong powder
1 teaspoon garlic
1 onion, minced
1 tbsp 5-spice powder (see recipe below if you can’t find 5 spice powder in the grocery or disregard this and just add 1 more tablespoon ngohiong powder to the filling ingredients)
5 stalks green onions, chopped
1/2 kilo ground pork or you may want to subsitute with shrimps if you are vegetarian
salt, pepper, and soy sauce to your discretion

1.Saute garlic and onions
2, Add pork and a little salt.
3, Add 1 cup water to cook the pork
4. When pork is cooked, add the shredded ubod and singkamas and mix all together. Season with ngoyong powder.

Test a small portion in a frying pan to make sure you have the right taste.

5. After you are satisfied with the taste, stuff filling into a large lumpia wrapper.
6. Dip roll in batter (recipe below) before frying in a wok.
7. When fried, cut the ngohiong in desired serving pieces. I usually cut into three portions.

Corn starch Batter:
2 cups cornstarch
3 tsp paprika
1 teaspoon white pepper
1 1/2 cup water

Ngohiong sauce:
2 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp ngohiong powder
5 tbsp water
1/2 tsp corn flour
Little salt
1 egg white, lightly beaten

1. Mix all sauce ingredients in a small saucepan.
2. Simmer to gentle boil for 2 minutes.
3. Stir every so often until sauce turns smooth.
4. Add the blended egg white. Stir gently with a fork to create fine strands. Cool.

If you can’t find Five spice powder:
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.

1 tsp. ground Szechwan pepper
1 tsp. ground star anise
1-1/4 tsp. ground fennel seeds (replace with coriander if you can’t find fennel seeds)
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper

Grind each ingredient separately in a spice mill or mortar. Combine and mix well. Store in an airtight container in a cool, dark place.

(Source of 5-spice powder:busycooks)

Ngohiong can be frozen and then fried when needed.


27 thoughts on “Cebu’s Lumpia Ngohiong or Ngoyong”

  1. you can also use tofu wraps (called tau-pe). these can be bought from soy stores in binondo, banawe or greenhills. it’s actually the original wrapping meant for ngohiong πŸ˜€

  2. I miss ngohiong! That was part of my regular diet as a college student there in Cebu – it was cheap and delicious! I would love to make this but I don’t have access to ngohiong powder. What is a good substitute for that?

  3. is’nt ngohiong powder and 5 spice powder the same? do i need to put that much spices? thanks

  4. you can skip the 5 spice powder. Remember this is for 1 kilo batch. Freeze the rest for future meals.

  5. Ngo Hiong and 5-Spice Powder are the same. Ngo Hiong / Go Hiong (Hokkien) or Wu Xiang (Mandarin) literally mean “five fragrance / spice”.

  6. Try out Puso King Hanging Rice Express (LRT1 Balintawak Station)! They have puso, ngohiong and cebu chorizo! Really yummy πŸ™‚ and affordable too!

  7. Try Puso King Hanging Rice Express (LRT1 Balintawak Station)! They have ngohiong, Cebu chorizo and puso! Really yummy and affordable too πŸ™‚

  8. if Ngohiong powder and five spice power are the same, does it mean that i can use 4 tbsp of five spice powder and no ngohiong powder instead?

  9. Now I know the ingredients of Ngohiong. I thought it’s made of pure ubod and singkamas. Now I know that ground pork and shrimps are also included.

    It’s in San Carlos University Ongkera Extension, at Chinese Nghohiong House, where I often go to eat the original Ngohiong. πŸ™‚ Cheers!

  10. what’s the difference between ngohiong powder and 5-spice powder? in ur recipe,u have both. but in ur intro,u said u can get a mccormick brand for ngohiong powder(mccormick 5-spice powder)
    I wanted to make ngohiong but i want to make sure if i could use just the mccormick since i live in the states and it’s difficult to get all the ingredients.
    thanks a lot!

  11. this got me confused too.if ngohiong powder and 5 spice powder are the same, then why not say add 4 tbsp of 5 spice powder, im just saying this prolonged my making my first ngohiong ever. but thanks anyway for the recipe.:o)

  12. saan ba tayo makabili ng ubod wala ng libo . sa bohol kasi ako wla naman siguro tienda sa grocery pwede bigyan mo ako ng lugar sa bisayas saan may tiendang ubod.

  13. yung mga spices di ako kabisano sa name at brand pwede ba makahingi ng brand name or ayo ba ito sa ccebuano dialect at mayroon ba itong pang replace if incase wala ito sa grocery

  14. the best and original Chinese Ngo Hiong house can be found near Univ. of San Carlos, also w the legendary batikon and atay.

  15. i was a student of USC main when
    talamban campus was just for courses
    on engineering. there was no ngohiong
    house nearby and we have to troop
    further downtown at the back of USJR
    where the original ngohiong house was.

    and yes, chinese five spice powder is
    ngo heong fun or ngo hiong hun powder.

  16. Hi, shrimp is not vegetarian so you may want to correct the part that says: 1/2 kilo ground pork or you may want to subsitute with shrimps if you are vegetarian. Real vegetarians don’t eat shrimp or fish.

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