My mother-in-law who lives just a block away from us sent me 6 pieces of uncooked lumpiang ubod for lunch today. She sends me yummy dishes everyday. Yes, that’s EVERYDAY and she has been doing that for 16 years! Isn’t it obvious that she likes me? 🙂
Lumpiang ubod is spring roll with heart of palm as the main ingredient. It can either be fresh or fried. This version is fried.
I heated up some vegetable oil in a wok and fried the lumpia until they were golden brown, about 2-3 minutes on each side.
Then placed them on paper towels to drain the excess oil.
Fried lumpia is best served with vinegar dipping sauce. Today I used El Presidente’s coconut nectar vinegar. It is a special concoction of fermented coconut nectar and fresh spices like garlic, ginger, chillies, black pepper, and salt.
Light and crispy.
Lunch is served. Thanks Nanay!