Fried Lumpiang Ubod Recipe

Preheat oil in a wok and saute the garlic and onion until transparent.

Add the ubod and the carrots and saute for 5 minutes.

Season with salt and pepper or if you wish, add one chicken bouillon cube for added flavor.  Set aside and let it cool.

On a plate, place the spring roll wrapper and scoop two tablespoons of the ubod and carrots mixture onto the wrapper. Fold the sides and roll until it reaches the end of the spring roll. Mix the cornstarch and water to make a paste. Use it to seal the edge of the wrapper. Repeat the process until you use up all the ubod mixture. 

Heat oil in a pan or wok, about 2 to 3 inches deep. Fry each ubod roll for 3 to 5 minutes or until golden brown.
Serve immediately with vinegar dipping sauce.