Last Updated on November 1, 2018 by Ed Joven
How to make Lumpiang Ubod
Lumpiang Ubod Recipe is one of the popular varieties of the Filipino fresh eggrolls, made with heart of the palm called ubod as its main filling. Lumpiang Ubod is a specialty of Silay, Negros Occidental.
Lumpiang Ubod is best eaten right away, before the wrapper dries out or gets soggy.
Lumpiang Ubod Ingredients and Cooking Procedure : |
Lumpiang Ubod Recipe
Ingredients
Lumpiang ubod Wrapper:
- 2 eggs
- 3 oz/75 g cornflour
- ½ pint/250 ml water
- peanut oil
Lumpia Ubod 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
Lumpiang Ubod sauce:
- ¼ pint or more chicken stock
- 2 oz/50 g sugar
- 2 tbsp. soya sauce salt
- 1 tbsp. cornflour
- 3 tbsp. cold water
- 1-2 tsp. finely minced garlic
Instructions
To make Lumpia Wrapper:
- Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
- Blend the cornflour with water, adding the water gradually to ensure smoothness.
- Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
- Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
- Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.
Lumpia Ubod Filling:
- Heat the oil and lightly fry the garlic and onion until soft.
- Add the pork and ham, cook, stirring for a few minutes.
- Add prawns and chickpeas and cook a little longer.
- Stir in the ubod, beans, carrot and cabbage.
- Season with salt and pepper.
- Cover and simmer until the vegetables are just tender. Drain and cool.
- Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
- Serve with Lumpiang Ubod sauce.
Lumpia Ubod Sauce:
- Bring the stock to the boil with the sugar, soya sauce and salt.
- Blend the cornflour with the cold water and stir it into the stock.
- Simmer, stirring for 2-3 minutes, until the sauce thickens.
- Sprinkle the minced garlic on the top.
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Lumpiang Ubod is best eaten right away, before the wrapper dries out or gets soggy.
Remy says
Tried this when i visited Silay City, i loved it and i will try your recipe this Saturday...
jayneh says
Ang Sarap!i'll try this!thanks