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Chef Boy Logro will teach you how to cook fried lumpiang ubod and veggie ukoy for merienda.


Fried Lumpiang Ubod

Procedure:

1. Heat oil in pan. Sauté onion and garlic. Add in the ubod. Next, add in the chicken. Season with fish sauce, salt, and pepper. Stir fry until ubod is cooked.



2. Lay out one piece of lumpia wrapper on a plate. Place two tablespoons of the filling mixture on one end of the wrapper. Fold flap over the filling and fold the left and right sides in. Roll until you reach the end of the wrapper. Seal the end with cornstarch diluted in water.



3. Deep fry in cooking oil until golden brown. Drain on paper towels. Serve warm or at room temperature with vinegar and crushed garlic.



Fried Ukoy

Procedure:

1. In a mixing bowl, mix flour, cornstarch, egg, water, fish sauce, and black pepper.
2. Add the squash, carrots, green onions, and cabbage into the batter mixture and mix well.



3. In a frying pan, heat oil and fry two fritters at a time. Fry each side until crispy.



4. Drain fritters on a paper towel and serve with vinegar dip.


Learn how to make Ginataang Mais and Ginataang Monggo.