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 heart 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 to cook with upo.
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. To see the complete recipe with list of ingredients in exact measurements, continue reading.
How to Cook Upo Fried Lumpia
Ingredients
- 1 1/2 kilos upo bottle gourd
- 1 medium onion chopped
- 4 cloves garlic crushed
- 1/4 kilo shrimp peeled and chopped
- 1/4 kilo ground pork
- 1 Tbsp. oyster sauce
- salt and pepper to taste
- lumpia wrapper
Instructions
How to cook Upo Fried Lumpia:
- Grate upo coarsely or slice finely. Leave in a colander and allow to drain.
- Peel shrimps and remove the head. Slice the shrimp meat into small pieces. Boil the shrimp head and shells in 1 cup water for 5 minutes. Get the broth by staining the shrimp shells. Set aside the shrimp broth.
- In a saucepan, saute garlic and onions. Add pork and saute until brown. Add shrimp and oyster sauce then saute. Pour the shrimp broth and simmer until sauce is reduced.
- Add in the upo and stir. 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.
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