Tikoy is cooked by soaking the strips in beaten egg then frying in oil. The first step is done not only to add flavor but to prevent the pieces from sticking together and sticking to pan, in case non-stick pan is used. Another way of achieving the same purpose if by wrapping with lumpia wrapper. The wrapper performs well, plus, gives the end a sturdier shape.
Slice to desired strip sizes. Each should be enough to fit in lumpia wrapper. Dab with butter and sprinkle with sugar. Wrap neatly in lumpia wrapper then fry in oil over medium heat until golden brown. Serve.