Ngohiong

Ingredients

Measure and prepare everything before you begin cooking.

• 20 square lumpia or spring-roll wrappers
• 250 g pork mince
• 400 g singkamas (jicama), peeled and cut into fine matchsticks
• 200 g fresh ubod, finely shredded, or drained canned bamboo shoots
• 1 medium onion, finely chopped
• 5 garlic cloves, minced
• 3 spring onions, thinly sliced
• 1½ tsp Chinese five-spice powder
• 1 tbsp soy sauce
• 1 tsp brown sugar
• ½ tsp fine salt, plus more only if needed
• ½ tsp ground black pepper
• 2 tbsp neutral cooking oil, plus 1 litre for deep-frying
• 120 g cornflour
• 30 g plain flour
• 180–210 ml ice-cold water
• ½ tsp fine salt, for the batter
• 120 ml water, for the dipping sauce
• 2 tbsp cane vinegar
• 2 tbsp soy sauce, for the dipping sauce
• 2 tbsp brown sugar, for the dipping sauce
• 1 tsp cornflour mixed with 1 tbsp cold water
• ¼ tsp Chinese five-spice powder, for the dipping sauce
• 1 small red chilli, finely sliced

Instructions

1. 1

   Heat two tablespoons oil in a wide pan over medium heat. Cook the onion for 3 minutes, then add the garlic for 30 seconds. Add the pork mince and break it into very small pieces. Cook for 5–6 minutes, until no pink remains and the meat reaches at least 71°C.

2. 2

   Add the singkamas, ubod or bamboo shoots, spring onions, five-spice, soy sauce, sugar, salt and pepper. Cook over medium-high heat for 4–5 minutes, stirring, until the vegetables soften slightly but retain some bite. Transfer to a colander, press out excess liquid and cool completely.

3. 3

   Place a wrapper like a diamond on the work surface. Spoon about two tablespoons filling across the lower third, fold in the sides and roll tightly. Seal the edge with water. Keep the finished rolls and unused wrappers covered with a barely damp cloth so they do not dry out.

4. 4

   For the dip, combine 120 ml water, vinegar, soy sauce, brown sugar and the quarter-teaspoon five-spice in a small saucepan. Simmer for 2 minutes, stir in the cornflour slurry and cook until glossy. Add the chilli, then set aside to cool slightly.

5. 5

   Whisk the 120 g cornflour, plain flour and half-teaspoon salt with 180 ml ice-cold water. Add more water a tablespoon at a time until the batter is thin enough to coat a roll without forming a thick shell. Heat the frying oil in a deep heavy pan to 175°C; keep the pan no more than half full.

6. 6

   Working in batches, dip each roll in the batter, let the excess drain, then lower it carefully into the oil. Fry for 3–4 minutes, turning once, until crisp and deep golden. Keep the oil between 170°C and 180°C and never leave it unattended.

7. 7

   Drain on a wire rack rather than paper so the shells stay crisp. Let the rolls stand for 3 minutes before cutting or eating because the filling will be very hot. Serve immediately with the five-spice chilli dip.