Nyohiong (Spring Roll)

 Ngohiong (Spring Roll)

Ingredients:

3-4 cups ufos (heart of palm), julienned

1 medium size singkamas ( jicama), julienned

1/2 kilo ground pork

5 cloves of garlic

1 medium garlic, minced

1 bundle green onion, chopped

3 tbps chinese 5-spice powder

cooking oil

Wrapping batter

2 cups cornstarch

1 1/2 cups water

3 tbsps paprika

1 tsp white pepper powder

lumpia wrapper (spring roll wrapper)

Ngohiong Dippling Sauce

2 tbsps soy sauce

2 tbsps brown sugar

1/4 tsp chinese 5-spice powder

5 tbsps water

1/2 tsp corn flour

1 egg white lighty beaten

Instructions:

1. Filling. Saute garlic and onion until fragrant. Toss in ground pork and cook for about 2 minutes or until the pork tunrs brown. Let it boil and adjust to simmer for 10 minutes. Sprinkles in 5- spice powder, add bod, singkamas and green onions. Saute for 3 minutes. Season with Salt and pepper to taste. Turn off the heat, drain oil and transfer to a plate. Set aside.

2.Wrapping: Combine all ingredients except for lumpia wrapper

To assemble: Place 1-2 tbsps of filling in the centre of wrapper and fold the sides and roll. Seal your lumpia by dabbing a little water on the edge of wrapper

Frying: Heat 3.4 cups of oil in a shallow sauce pot. Now dip each lumpia in the wrapping batter and deppt fry at medium to low heat 2-3 minutes or until lumpia tunrs to golden brown.

3. Ngohiong Dipping Sauce: Combine all sauce ingedients in a saucepan. Set fire to low and let it simmer for 2 minutes. Constantly stir until the sauce becomes smotth. Add the blened egg white. Whisk slowly with a fork. Let it cool and set aside

Serve and enjoy

Recipe from Forex Cargo free calendar