🌿 Ingredients

Filling:

• 200g Salmon Fillet (cut in cubes)
• 200g Cream Dory Fillet (cut in cubes)
• 200g Peeled Shrimp Devein
• 200g Peeled Squid (cut in cubes)
• 1tbsp. Mustard
• 50g White Onion (cut in quarters)
• 50g All Purpose Flour
• 50g Butter
• 50ml. Baguio Canola Oil (for sauté)
• 25g Chopped Garlic
• 50g Shitake Mushroom (cut in quarters)
• 2 stalks Celery
• 2pcs. Green Bell Pepper (cut in cubes)
• 2pcs. Red Bell Pepper (cut in cubes)
• 50g Quick Melted Grated Cheese
• 1 cup All Purpose Cream
• 1tsp. Salt
• 1tsp. White Pepper

Shell:

• 1 liter Baguio Pure Coconut Oil (for deep fry)
• 4pcs. Lumpia Wrapper

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📋 Procedure

Filling:

1. Put 50 ml BAGUIO CANOL OIL in a pan and sauté garlic, onion, celery, red bellpepper, green bell pepper and shitake mushroom.
2. Add all seafoods and stir for 2 minutes.
3. Add all-purpose flour and butter. Mix until thickened.
4. Add cream, mustard salt and pepper.
5. Allow to simmer for 5 minutes or until all ingredients are well incorporated then put aside.

Shell:

1. Heat 1 Liter of BAGUIO PURE COCONUT OIL in a pot.
2. Mold Lumpia Wrapper into a bowl-like shape.
3. Deep fry lumpia wrapper until golden crispy.

Assemble:

1. Add the filling in the shell2.
2. Put Quick Melted Grated Cheese on top and serve.