The deep fried Lumpiang Ubod above was made by Majal's aunt for our lunch. Made from coconut julienne or heart of palm, a vegetable extensively used in the Visayas. In fact, they even serve it as punch called ensalda. Normally, a Lumpiang Ubod was wrapped in egg, crepe-like spring roll wrappers with peanut sauce. Tita used the lumpiang shanghai wrapper and dip it in egg before fryng. She also prepared sweet and sour sauce instead of peanut sauce.
Its kinda weird, I thought. But when I tried it, bliss. A lumpiang ubod with a twist of crisp wrapper I would say. Nevertheless, nothing is more tastier than the utmost hospitality of the Cebuanos.