CATEGORYPork, Seafood
Author Elfie V
Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

What makes Ngohiong stand out is the fusion of ingredients and spices, which contributes to its unique flavor profile.
Easy to cook and delicious Ngohiang.

Ngohiang is a popular Filipino dish that originates from Cebu City, located in the Philippines. It's also known as "ngoyong" or "ngohiong roll." This dish is particularly renowned for its unique blend of flavors and the way it is prepared, resembling a roll or spring roll. The main ingredients in Ngohiang include minced pork, chopped shrimp, and various vegetables such as carrots, chayote, and scallions. These ingredients are mixed with a medley of spices and seasonings, including garlic, ginger, pepper, and other spices. The mixture is then wrapped in a tofu skin (beancurd) sheets. This wrapping process creates small rolls that resemble spring rolls or lumpia. Once assembled, the Ngohiang rolls are deep-fried until the outer layer becomes crispy and golden-brown. The result is a delightful combination of textures and flavors, with the crispy exterior contrasting the savory and aromatic interior. Ngohiang is often served with a side of chili sauce or vinegar-based dipping sauce, adding a tangy and spicy element to the dish.

YIELDS 3 serving(s)
TOTAL TIME 55 minute(s)


  • 250g ground pork
  • 175g shrimp, coarsely chopped
  • 2 minced garlic
  • 3 minced shallots
  • ½ onion, thinly sliced
  • 3 spring onions, thinly sliced
  • 1 tsp five-spice powder
  • 1 tbsp soy sauce
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbsp sago flour
  • Tofu skin (beancurd) sheets, cut into 14x20 cm



Combine all the ingredients, except for the sago flour.

Step 1 of cooking Ngohiang.

Once thoroughly stirred, add sago flour, and continue stirring until well mixed.

Step 2 of cooking Ngohiang.

Prepare the tofu skin (beancurd) sheets, each cut into 14x20 cm. Take about a third or a quarter of the Ngohiong dough and place it onto the tofu skin.

Step 3 of cooking Ngohiang.

Roll up the Ngohiong until it takes on an oval shape, similar to the one shown in the photo.

Step 4 of cooking Ngohiang.

Once the steamer has reached its desired heat, place the Ngohiong inside, and steam it for 15-20 minutes.

Step 5 of cooking Ngohiang.

If the ngohiong has cooled down, slice it at an angle and then fry it until it becomes golden brown.

Step 6 of cooking Ngohiang.

Serve the Ngohiong while still warm, accompanied by chili sauce.

Step 7 of cooking Ngohiang.

Author Elfie V
Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

Read Our Blogs

Feedback x

We appreciate hearing from you and will review your comments carefully.