Tender, savory julienne slice of fresh coconut heart with pork, shrimp & crabmeat and can be wrapped in egg crepe or Lumpiang shanghai wrapper. Granish with chopped nuts and serve with garlicky brown sauce.
2. Wrap the ubod filling in lumpia wrapper.
3. Fry for at least 3 minutes or until golden brown.
4. Serve with reheated fresh lumpia sauce.