Ngohiong Recipe

In a pan over medium heat, add the oil then sauté the onion and garlic until soft and translucent. Add the minced pork and shrimp, stir and cook until the meat is brown.
Add the singkamas and water. Cook until soft and liquid reduced. Season with salt, pepper and Chinese five spice powder. Turn off the heat, remove from the pan and let it cool.
Prepare the lumpia wrapper and place it on a flat surface with one corner facing you. Arrange about 2 tbsp of the mixture on the wrapper slightly off center but near to you.
Fold the left and right corner to the center then fold the corner closest to you. Roll it away from you tightly. Brush lightly beaten egg on the tip of the remaining corner to seal it. Repeat the same procedure on the remaining ingredients. Set aside.
In a bowl, combine the cornflour, water, Chinese Five Spice powder and paprika. Mix well until well blended. The mixture should be thin.
Heat the pan with cooking oil over medium to low heat. Dip each spring roll into the batter then deep fry the roll for 3-5 minutes or until golden brown. Serve with dipping sauce.
To make the dipping sauce by combining the spicy vinegar and sweet chili sauce.