Turn yesterday’s Korean corn cheese into lumpia that skirts the line between appetizer and dessert. Hot out of the fryer, each crispy baton breaks into ribbons of melted mozzarella cheese speckled with crunchy corn. The sugar coating is optional, but adds a delightful sweet-savory crunchy finish to every bite. Serve as a prelude to a meal, or enjoy as a party snack with a round of drinks.
Ingredients
- 1 cup leftover Korean corn cheese
- 6-inch lumpia wrappers
- water, for sealing
- neutral oil, for frying
- ½ cup white sugar
Roll lumpia: Place one lumpia wrapper in front of you in a diamond shape. Place 1 tablespoon of corn cheese just below the center of the wrapper, on the side closest to you. Pull the bottom corner up and roll it tightly around the filling. Brush the sides of the wrapper with water. Fold left and right corners over the filling, then roll the log all the way up to meet the top corner. Repeat with remaining corn cheese.
Fry lumpia: Heat oil in a deep, heavy-bottomed skillet to 350°F. Add the lumpia in batches and cook, flipping occasionally, until crispy and golden brown on all sides. Transfer to a metal rack to drain excess oil.
Coat in sugar: Add white sugar to a plate. Roll lumpia in sugar until evenly coated. Serve.
