Filipino Cuisines: Fresh Lumpiang Ubod
If you’re Filipino or have ever been to a Filipino party, the first thing you will realize is that they are very fond of rich, almost gluttonous food. From fried lumpia to their carb-laden pancit to the otherworldly lechon, not to mention their rich desserts—it’s easy to get your fill of their cuisines. Filipinos love their meat, but don’ t worry, if you’re looking for a fresh taste of vegetables to avoid feeling bloated, their veggie dishes are scrumptious as well, and a popular one is the lumpiang ubod or fresh spring rolls, with delectable sauce.
Ubod, by the way, is the edible part of the heart of a coconut palm tree, usually harvested when the coconut has already fallen due to storms that frequent the Philippines.
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This fresher take on the lumpia is made with the heart of some palms, sauteed with shrimp or pork, and is rolled in crepe-like lumpia wrappers that are made with cornstarch and eggs. Lumpiang ubod is healthy, fresh, and definitely delicious.
Follow the recipe below for a great dish to serve at your parties.
Recipe for Lumpiang Ubod
- 1 cup cornstarch
- 1 ½ cups water
- 3 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon oil
- Nonstick cooking spray
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ¼ pound pork belly, diced
- ½ pound shrimp, peeled and coarsely chopped
- 1 tablespoon fish sauce
- ½ cup water
- 2 pounds (about 4 cups) ubod, cut into matchsticks
- salt and pepper to taste
- green leaf lettuce leaves, ends trimmed and leaves separated
- 2-3/4 cups water
- ¼ cup soy sauce
- ¾ cup brown sugar
- ½ teaspoon salt
- 1 cup unsalted peanuts, ground
- 1 head garlic (about 3 tablespoons), peeled and minced
- 3 tablespoons corn starch
- 2 tablespoons peanut butter
For the Wrappers
- In making the lumpiang ubod wrappers, start by mixing cornstarch and water in a large bowl. Whisk together until silky smooth. Add eggs and salt. Stir to combine until it has the consistency of thin batter.
- Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray.
- Add ¼ cup batter and spread all over the pan. Cook for about 30 to 40 seconds.
- When the edges of the batter begin to pull from the sides and small bubbles begin to form in the middle of crepe, gently flip to begin cooking the other side of the wrap.
- Cook for another 10 seconds or until top is firm and dry. Remove crepe from pan by gently sliding it onto a plate. Repeat with remaining batter, spraying pan with nonstick cooking spray in between to keep the wrap from sticking.
For the Filling
- In a wide pan, heat oil over medium heat. Saute onions and garlic.
- Add pork and wait for meat to turn lightly brown. Add in the shrimp and cook over heat until its color changes.
- Add fish sauce and continue keeping the meats on the fire until meats are tender.
- Add ubod. Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through. Season with salt and pepper to taste.
- Remove from pan and drain off oil and juices.
- Assemble your lumpia by laying a wrapper on a flat surface.
- Add a lettuce on the middle and spoon in about ¼ cup of the filling across the middle of wrapper.
- Fold the sides to make a roll in order to cover the filling. Set aside.
For the Sauce
- In a sauce pot over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt.
- Stir regularly as the mixture is brought to a boil.
- Once the sugar has dissolved, add garlic and peanuts, and cook for another 2 to 3 minutes.
- In a separate bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
- Whisking vigorously, the corn starch mixture into the pot sauce, with the soy sauce mixture.
- Stir and whisk regularly until the mixture thickens.
- Add peanut butter and stir until it dissolves into the sauce.
- Pour the sauce over the lumpia pockets or in a bowl on the side.
- Serve and enjoy the newly cooked lumpiang ubod.