First, I prepare my ingredients. I julienne the heart of palm (ubod) and jicama (singkamas) into thin strips. I mince the garlic and onion, and chop the green onions.

I heat oil in a wok over medium heat. I saute minced garlic and onion. I add ground pork and cook for about 2 minutes. I pour in ¼ cup water, bring to a boil, then reduce heat and simmer for 10 minutes.

I stir in the five-spice powder, julienned ubod, singkamas, and chopped green onions. I continue sauteing for 3 minutes. I season with salt and pepper to taste. I drain excess oil from the filling and let it cool completely.

While waiting, I prepare the batter by combining cornstarch, water, paprika, and white pepper in a bowl. I whisk until completely smooth.

For assembly, I place a lumpia wrapper diamond-style on a clean surface. I put 2 tablespoons of filling near the bottom corner. I fold the bottom corner over the filling, then fold both side corners toward the center. I roll tightly upward and seal the final edge with water.

I heat fresh oil to 350°F for frying. I dip each prepared roll in the cornstarch batter. I fry the rolls in batches for 2 to 3 minutes per side until they turn golden brown. I remove and drain on paper towels.

For my signature sauce, I combine soy sauce, brown sugar, five-spice powder, water, and corn flour in a small saucepan. I simmer over low heat for 2 minutes while stirring constantly. I slowly drizzle in the beaten egg white while continuing to stir. I remove from heat and let cool before serving.

I serve hot and crispy with the prepared sauce. Enjoy your ngohiong!