Fried Fresh Lumpia

This recipe was unplanned, but maybe destined to land on this page.

Fried Fresh Lumpia: Dip in chili or plain vinegar

It so happened that your good Chef passed by the Carbon, Ermita market in Cebu and saw a mound of freshly-grated pith of young coconut for sale. So, without a fuss, he went home with two kilos of it.

What he had in mind was to make Lumpiang Ubod.  To do that, he had to make softy, home-made egg wrappers using a Teflon pan. Discovering that his Teflon pan had long retired, all scraped and scratched to its soul, he ended up frying them all.  

Better with fresh small shrimps,
rather than the dried ones locally called "hebe"

Of course, before the frying part, he simply sauteed the coco pith with garlic and onion then seasoned it with pork and shrimp Knorr cubes (2 pcs) and ground pepper.

He used market-bought lumpia wrapper to roll-wrap the mixture, then deep-fried the lumpia until golden brown.   

Total Yield: 75 lumpia

//rmism//