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Lumpiang Ubod Recipe is a specialty of Silay, Negros Occidental.

Lumpia Wrapper:

• 2 eggs
• 3 oz/75 g cornflour
• ½ pint/250 ml water
• peanut oil

Filling:

• 2 tbsp. oil
• 1 garlic clove, crushed
• 1 small onion, thinly sliced
• 4 oz/100 g parboiled lean pork, diced
• 2 oz/50 g ham, shredded
• 4 tbsp. peeled chopped prawn
• 2 oz/50 g cooked chickpeas
• 8 oz/200 g ubod (coconut palm hearts), shredded
• 6 oz/150 g French beans, shelled
• 1 carrot, shredded
• 12 oz/300 g cabbage, shredded
• 12 sprigs onions
• salt and pepper
• 12 crisp lettuce leaves
• 12 lumpia wrappers

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Makes 5 servings

Preparation nd Cooking time:1 hour and 30 mins

• 1 kilo pork belly ( Sliced )
  

• 3 tbps brown sugar

• Cloves of 1 head of garlic, crushed

• ½ cup vinegar
  

• Ground black pepper
  

• ½ cup 7-Up or Sprite

Dip

• 1 onion, finely diced

• 1 cup vinegar

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Estimated preparation: 20 minutes

Marinating: 30 minutes to 3 hours

Barbecue: 10 to 15 minutes each

• 1 kg. pork

• 20 bamboo skewers

• 1 cup soy sauce

• 1 head garlic, minced

• 1 onion, finely chopped

• 1/4 cup of calamansi juice or lemon juice

• 1/2 cup of 7up, sprite or beer (optional)

• 1 teaspoon ground black pepper

• 3 tablespoons of brown or white sugar

• 1/2 cup of banana or tomato catsup

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A recipe I know all Filipinos are proud of! Lumpia Shanghai type is a type of egg roll, except it’s mainly filled with meat. You could use pork or beef or both! It’s a yummy recipe and great to serve as finger food.

Estimated cooking time: 20 minutes

Preparation Time: 1 hour

• 1 pound ground pork
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 carrot, grated
• 1/4 cup soy sauce
• 2 1/2 teaspoons black pepper
• 1 1/2 tablespoons garlic powder
• 2 tablespoons salt
• 1 (16 ounce) package spring roll wrappers
• 1 1/2 quarts oil for frying

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