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Ngohiong — traditional dish from Cebu City, Philippines
Snack Meat

Food Flavour DNA

Nutritional Values

🔥220kcal
💪9gProtein
🌾15gCarbs
🥑14gFat
🌿1gFibre
⚖️100 gServing

* Per serving · 100 g. May vary.

Allergens

🌾 Gluten

Ngohiong

How to order / say it
Say it Ngohiong — [ngo-hiong]
Order I'd like some Ngohiong, please.
Locally Pahingi ng Ngohiong, pakiusap.
Say locally

Fried spring rolls with a five-spice mixture.

Why try it?

This dish reflects Cebu's unique twist on the spring roll, embodying the city's adaptation of Chinese influences, making it a beloved street food.

How it tastes

The crispy outer layer gives way to a savory filling, seasoned with five-spice powder, offering an aromatic eating experience.

Origin & History — first documented: 1930

Ngohiong originated from Chinese migrants who settled in Cebu during the early 20th century. Over time, it evolved into a popular snack, particularly among students and street food enthusiasts.

Recipe

Ingredients

  • 🥩 200 g pork
  • 🥕 100 g bamboo shoots
  • 🧂 10 g five-spice powder
  • 🌾 10 pieces spring roll wrappers
  • 🥣 30 ml soy sauce
  • 🧄 50 g onion

Method

  1. 1 Mix pork, bamboo shoots, and spices.
  2. 2 Wrap filling in spring roll wrappers.
  3. 3 Fry until golden brown.
All Asia recipes — Philippines — Cebu City — Ngohiong
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