Lumpiang Ubod

We've had a steady supply of fresh úbod in the last weeks and is a good excuse for May to perfect our own home-made wrappers. It's a waste to make lumpiâ with the freshest, healthiest coconut piths and prepare it with store-bought, tasteless, parchment-like wrappers.

Ours is made from batter using native farm eggs, some flour, some milk, and a pinch of salt. She cooks it in a big, flat pan just like cooking crepes. It's quite daunting though, to take it out whole and roll the lumpia without tearing it.