Ngohiong, a Cebu City lumpia type, is seasoned with what spice blend?

Ngohiong, a Cebu City lumpia type, is seasoned with five-spice powder.

The seasoning gives this Filipino spring roll its name and its characteristic aromatic flavor. Ngohiong typically combines a lumpia wrapper with ground pork or shrimp, garlic, onions, spring onions, and vegetables such as jicama or heart of palm. The seasoned mixture is wrapped and deep-fried.

Ngohiong originated in Cebu City and is a Filipino adaptation of the Hokkien dish ngo hiang, whose name refers to “five spices.” Cebu’s version differs from the Chinese original in important ways: it resembles Filipino lumpia more closely and generally uses a lumpia wrapper rather than bean-curd skin.

Five-spice powder is not one universal recipe. A common blend includes star anise, fennel seed, cloves, Chinese cinnamon, and Sichuan pepper, though regional mixtures can vary. The blend is therefore more specific than generic curry powder or garam masala, which belong to different culinary traditions.

Ngohiong is also easy to confuse with Philippine street-food products called kikiam or tempura sticks. Those items may be fish-ball-like snacks and are not necessarily the Cebu spring roll. Authentic ngohiong is particularly associated with its five-spice seasoning.