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Lumpiang Ubod

Lumpiang Ubod

Lumpiang Ubod are fresh Filipino spring rolls made extra special with sautéed palm heart filling, homemade crepe wrappers, and a tasty garlic-peanut sauce. They're hearty and delicious as a midday snack or main dish.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 tbsp canola oil
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 0.25 lb pork belly, diced
  • 0.5 lb shrimp, peeled and coarsely chopped
  • 1 tbsp fish sauce
  • 0.5 cup water
  • 2 lb ubod, cut into matchsticks
  • 0 salt and pepper to taste
  • 0 green leaf lettuce leaves, ends trimmed and leaves separated
  • 2 water
  • 0.25 cup soy sauce
  • 0.75 cup brown sugar
  • 0.5 tsp salt
  • 1 cup unsalted peanuts, ground

Instructions

  1. Put large pan - medium heat and warm up some oil. Add onions and garlic and Cook it until softened.

  2. Add pork and Cook it until it gets lightly browned.

  3. Add shrimp and cook, stirring occasionally, until color changes.

  4. Add fish sauce and cook for another 1 to 2 minutes.

  5. Add water and Keep cooking until pork is tender.

  6. Add ubod. Lower heat, cover, and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.

  7. Add salt and pepper until it suits your preference. Remove from pan and Drain it well.

  8. In a saucepot on medium heat, combine 2 ½ cups of water, soy sauce, brown sugar, and salt. Bring it to a boil. stirring them around, until sugar is dissolved.

  9. Toss in garlic and peanuts. Keep cooking for about 2 to 3 minutes.

  10. Mix corn starch and the remaining ¼ cup water. Stir until mixture is smooth.

  11. Whisking vigorously, add corn starch mixture into soy sauce mixture. Keep cooking, whisking regularly, until thickened.

  12. Add peanut butter and stir until dissolved and well combined.

  13. In a big bowl, combine cornstarch and water. Whisk together until it's smooth.

  14. Add eggs, salt, sugar, and oil. Stir to combine until mixture is the consistency of a thin, runny batter.

  15. Set a 9-inch nonstick pan on low heat. Lightly spray the surface of the pan with nonstick cooking spray.

  16. Add ¼ cup batter and tilt the pan around to spread with batter. Cook for about 30 to 40 seconds. When the edges start pulling away from sides and small bubbles begin to form in the middle of the crepe, gently flip to the other side using a spatula. Cook for another 10 seconds or until the top is set.

  17. Remove crepe from pan by gently sliding onto a plate. Repeat with remaining batter, spraying the pan with nonstick cooking spray in between cooking.

  18. Lay a wrapper on a flat surface and place a lettuce leaf on top. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.

  19. Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.