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Ilonggo-style Fresh Lumpia

Forget the sauce, these fresh lumpia are very delicious on its own. The aroma alone can already make you salivate and what more when you finally sink your teeth into them.

I've grown up with these kind of lumpiang ubod that I shy away from those that come with peanut sauce or something.
A good fresh lumpia for me must have the right blend of a garlicky flavour and subtle sweetness though the trend right now especially to those homemade ones is there is "light, medium, strong" garlicky taste. So, vampires beware!
Making one seems simple enough - just saute garlic (lots of it), ground pork and ubod.

Season the mixture with salt and pepper and fibally add sugar. Then wrap into special kind of lumpia wrapper - a thinner one since this it is "no-cook" that what makes it "fresh".

The heat and moisture from the filling eventually makes it softer and it is eaten best - cold.Garnishing like onion leaves are added to have more flavour and visual dimension to this simple yet truly delectable treat.

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