Upo Fried Lumpia
Upo fried lumpia is one of the many variations of fried lumpia. The usual vegetable filling used are toge or mung bean sprouts, and other variations includes green papaya, Mexican turnip or singkamas, ubod or heat of palm. And with regards to upo, the usual Filipino dishes cooked with this vegetable is sauteed or boiled with sliced of pork. But on fried lumpia, I think this is a must try specially if you can’t think of other dishes with upo.
1 1/2 kilos upo (bottle gourd)
2 medium onions, chopped
4 cloves garlic, crushed
1 cup shrimp, peeled and chopped
1/2 cup ground pork
How to cook Upo Fried Lumpia:
- Grate upo coarsely. Leave in a colander and allow to drain.
- In a saucepan, saute garlic and onions. Add pork, shrimp and upo.
- Simmer for about 10 minutes until the liquid that comes from the upo is reduced and mixture is dry.
- Remove from heat and cool.
- Top one side of the lumpia wrapper with the upo filling.
- Roll tucking in both ends. Seal other side by moistening wrapper.
- Deep fry on boiling fat until golden brown.
- Drain on paper towels to absorb excess oil.