Lumpiang Ubod
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.
Calories:
Ingredients
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
Garnish
- 8-10 lettuce leaves
- ¼ cup unsalted peanuts roughly crushed
Instructions
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.
Assembly
- 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!