Lumpiang ubod slathered with lumpia sauce and topped with crushed peanuts is insanely delicious! A mouth-watering Filipino lumpia that serves as an appetizer or side dish for a complete dinner.
My husband is fond of these fresh spring rolls. Even though they are bigger in size, he can finish three in one sitting. That just shows you how good they are. But, unlike lumpiang gulay or vegetable spring rolls, these use egg roll wrappers similar to crépes. The thick sweet, garlicky sauce is something that always accompany the lumpia and compliments it nicely.
What’s inside Lumpiang Ubod?
What you’ll find inside is a mix of palm heart strips, carrots, and jicama/turnip cooked with pork and shrimp. The carrots, ground pork and shrimps can be easily bought at any groceries.
What about the heart of palm and jicama? Jicama or Mexican turnips are available at Asian stores same goes with fresh heart of palm. I’ll share a secret with you though, you can also use canned heart of palm which are easy to find.
Making homemade lumpia wrappers / egg roll wrappers
The lumpiang ubod wrapper also known as egg roll wrapper resembles crépes. You can easily make them at home with common ingredients like flour, egg, butter, and water.
To make the batter, crack 2 eggs in a bowl. Beat the eggs then add water then beat again to incorporate. Tip in the flour and mix until no traces are left. Add melted butter and beat until mixed properly then sift the batter to remove any lumps. You should have a thick yet runny consistency.
Now the tricky part, cooking the egg roll wrappers. Don’t be discouraged, I’ll guide you to victory. Heat an 8 inch skillet or a non-stick pan over low heat. Pour batter on the pan just enough that it covers the surface. Let cook until lightly brown on the underside and then loosen the edge of the wrapper with a spatula and quickly flip. Cook for another 3-4 seconds and transfer in a plate.
The secret ingredient is always LOVE
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These dishes will go great together with your lumpia!
Lechon Pork Belly is pork belly rolled and stuffed with herbs and spices and then oven roasted.
Pork Tonkatsu -this dish is a crispy and crunchy Japanese fried pork cutlet with panko bread crumbs.
Crispy Breaded Chicken Cutlets with tender, juicy chicken! This recipe is quick and easy yet undeniably delicious! Enjoy with your favorite dipping sauce.
For the lumpia filling
- 3 tbsp vegetable oil
- 1 medium onion (sliced)
- 3 clove garlic (chopped)
- 1 ½ cups ground pork
- ½ cup medium shrimps
- 1 cup carrots (julienned)
- ½ cup jicama / turnip (julienned)
- 2 cups canned heart of palm (julienned)
- 2 tbsp fish sauce
- salt and pepper (for seasoning)
For lumpia sauce
- 1 ½ cups water
- ⅓ cup soy sauce
- ½ cup brown sugar
- 5 cloves garlic (finely chopped)
- ¼ tsp ground black pepper
- 2 tbsp cornstarch diluted in 2 tbsp water (thickening agent/slurry)
For lumpia wrapper
- 2 eggs
- 1 ½ cup water
- 1 cup flour
- 2 tbsp melted butter (or cooking oil)
- 8-10 lettuce leaves
- ¼ cup unsalted peanuts (roughly crushed)
Making the lumpia filling
- Heat oil in a medium pot over medium heat. Sauté onion and garlic then add ground beef until lightly browned.
- Add carrots and turnips and cook for 5-8 minutes or until soft and tender. Tip in shrimps and fish sauce then stir. Cover the pot with a lid and let cook for 5 minutes.
- Taste and adjust with salt and pepper. Add heart of palm strips then gently toss to mix in. Turn down heat and cover with lid. Let cook for another 10 minutes. Remove from heat let it cooldown. Drain excess liquid and set aside.
Making the lumpia sauce
- In a saucepan, add water, soy sauce, brown sugar, garlic, and ground black pepper. Bring to a boil until sugar granules dissolves.
- Turn down heat to low and gradually add thickening agent/slurry 1 tbsp at a time while stirring. Continuously stir while cooking until mixture thickens but still runny. Set aside.
Making the lumpia wrapper
- To make the batter: crack 2 eggs in a bowl. Beat the eggs then add water then beat again to incorporate. Tip in the flour and mix until no traces are left.
- Add melted butter and beat until mixed properly then sift the batter to remove any lumps. You should have a thick yet runny consistency.
- Heat an 8 inch skillet or a non-stick pan over low heat. Pour batter on the pan just enough that it covers the surface.
- Let cook until lightly brown on the underside and then loosen the edge of the wrapper with a spatula and quickly flip. Cook for another 3-4 seconds and transfer in a plate.
- Lay a lumpia wrapper on a clean flat surface. Place lettuce leaf near the top part of the wrapper. Scoop 2 – 3 tbsp (or depending on your preference) of ubod filling and place in the center of the wrapper.
- Gently wrap by folding the sides. Transfer lumpiang ubod in a serving plate and slather with sauce then sprinkle some crushed peanuts. Bon appetit!