If you travel to Cabanatuan City in Nueva Ecija and dine in at a particular milk tea place, you may be surprised to find a unique lumpia that doesn’t contain what you’d normally find in a lumpia. This lumpia ingredient is buko or coconut. It gives the lumpia a unique sweetness that isn’t normally present in other lumpia recipes!
This version substitutes the togue or bean sprouts in your usual veggie spring roll with the buko to give you a great vegetarian dish.
Lumpiang Buko Recipe
Lumpiang Buko Ingredients
- 1 tablespoon Oil
- 2 cloves Garlic minced
- 2 tablespoons red onion diced
- 1 Small carrot thinly sliced
- 2 cups young coconut (buko) thinly sliced
- 1/4 Cup kalabasa thinly sliced
- 1 piece celery stalk thinly sliced
- 1 Cup fresh mushrooms sliced
- 20 Small Lumpia wrappers
- Salt to taste
- ground black pepper to taste
- 1 Small beaten egg
- Oil for frying
- Heat oil in a frying pan over medium heat. Saute onion and garlic until fragrant. Add carrots, celery, kalabasa, and mushrooms; cook for 1 minute.
- Add the young coconut meat and cook for 5 minutes. Season with salt and pepper. Remove from heat.
- Place 1 tablespoon of the buko mixture on a lumpia wrapper. Roll and brush edges with egg to seal. Repeat with remaining filling.
- Heat oil in a frying pan over medium-high heat. Fry lumpia for 2 minutes on each side or until golden brown. Drain on paper towels.