Lumpiang Ubod is delicious Filipino spring rolls that are made special by sauteed palm heart filling homemade crepe wrappers as well as a delicious garlic-peanut-based sauce. They’re rich and delicious as a lunchtime snack or main meal.
- Filling with vegetable
- Homemade crepe wrapper
- Peanut sauce
- The best method to provide
- How do I store
- Lumpiang Ubod
Lumpia is a variation to their predecessor, the Fujianese Nokia ha kind of spring roll made from thin, paper-like crepes or pastry wrapped in a savoury or sweet filling. They are popular across Indonesia in the form of street hawker food, and in the Philippines for a snack during the day or as appetizers for celebrations and other special occasions.
Filipino lumpia is available in numerous kinds. Some are made from fresh ingredients with the sweet and garlicky gravy while others are cooked with spicy vinegar as a side dish to dip. The fillings that are savoury like meat and fish, cheese and even vegetables are usually eaten as light meals as sweet alternatives like fruits as well as sticky rice can be served as desserts.
Lumpiang Ubod can be described as a delicious variant of Filipino lumpia, stuffed with palm hearts or Ubod pith, which is edible from coconut or palm trees. The recipe originated in Silay which is a city located situated in Negros Occidental, where Lumpiang Silay the original variation is still very popular.
The lumpia is composed of three parts The filling, the homemade wrapper, as well as brown sauce.
- If Ubod is not available you can alternative bamboo shoots. Also, you can include julienned carrots to add colour and to extend the portion size
- Switch the shrimp and pork with crispy tofu cubes to make an alternative that is vegetarian.
- To make lettuce, choose to use red or green leaf and butter or Batavia.
Crepe wrapper made from home
- Although flour is commonly employed, I have found that it produces a smoother consistency and can be a wonderful alternative for gluten-free.
- Eggs give colour, and structure and act as a binder. Beat them before adding them to make mixing easier
- The amount you add to the water can be adjusted as required. Its consistency must be light and fluid.
- Don’t forget the salt and sugar! You can use a small amount of sugar to light sweeten the batter and add salt to increase the taste.
- Use a non-stick skillet of the same size as the wrapper for lumpia. Use oil to brush the pan or spray cooking spray between each crepe to prevent it from sticking.
- Soy sauce Soy sauce adds an umami-like flavour as well as colour. If you want to alter saltiness, add more salt in place of soy sauce in order to keep the sauce from becoming too dark.
- Make sure to use brown sugar instead of white. It’s a little less concentrated sweetness, and it includes molasses for a distinct caramel taste.
- Verify whether you are you’re using salted or unsalted peanuts. You may have to alter the salt content you add to the sauce.
- You can make use of cornstarch or flour to add a thicker layer of sauce. I prefer cornstarch since it’s more efficient and easy to use. Make sure you dilute the mixture into a slurry prior to the boiling liquid in order to avoid lumps.
- Do not forget to add peanut butter. This is what is the “secret ingredient” that makes my sauce lumpia extra unique. Include one or two tablespoons of it and you’ll be able to thank me in the future.
The best method to provide
- Set the lumpiang ubod out on a plate to serve then top with a generous portion of sauce and add a sprinkle of ground peanuts and freshly chopped garlic.
- It’s delicious and filling for lunchtime snacks or appetizers. It can also be a delicious main dish when served with rice as a side dish.
How do you store
- To get the best results, keep your sauce and filling along with the wrapper for lumpia in separate containers. They’ll last in the refrigerator for up to three days.
- To store wrappers that have been cooked stack them separately by pieces of wax paper. Place them into an airtight cover. Keep them in the refrigerator for 3 days. You can also freeze for four months or more. Thaw completely before wrapping the item and cutting.
- The sauce can be heated in a saucepot until it is heated to the desired temperature, adding additional water as necessary to loosen the sauce’s consistency.
Crispy Tuna Shanghai
Lumpiang Puso Ng Saging
For the Lumpia Filling
- 1 tablespoon oil from canola
- 1 onion peeled and chopped
- 2 cloves garlic chopped and peeled
- Pork belly, 1/4-pound chopped
- 1/2 pound of shrimp peeled and chopped coarsely
- 1 Tablespoon fish sauce
- 1/2 cup of water
- 2 pounds or about 4 cups of ubod. Cut into matchsticks
- Salt and pepper according to your preference
- Leaf lettuce green end trimmed, leaves separated
For the Lumpia Sauce
- 2 3/4 cups of water
- 1/4 cup soy sauce
- 3/4 cup Brown Sugar
- 1/2 teaspoon salt
- 1 cup of peanuts that are unsalted Ground
- 1 head of garlic peeled and minced
- 3 tablespoons of corn starch
- 2.25 tablespoons peanut butter
For the Lumpia Wrappers
- 1 cup cornstarch
- 1 1/2 cups of water
- 3 eggs well beat
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon oil from canola
- nonstick cooking spray
- In a large skillet over medium heat, cook oil. Add garlic and onions. cook until they are soft.
- Add the pork and cook until it is lightly brown.
- Add shrimp, and cook, stirring often until the colour begins to change.
- Add the fish sauce, and cook for an additional one to two minutes.
- Pour in the water and cook for another 5 minutes until the pork is cooked.
- Add ubod. Reduce heat, cover and cook for 10-15 minutes, or till the ubod is tender and the pork is cooked to perfection.
- Add salt and pepper according to your preference. Take the pan off and rinse thoroughly.
For the Lumpia Sauce
- In a saucepot set over medium-low heat, combine two and a half cups of water, soy sauce brown sugar and salt. Bring to boiling, stirring frequently until sugar dissolves.
- Add peanuts and garlic. Cook for another 2-3 minutes.
- A bowl is used to mix corn starch with the remaining 1/4 cup of water. Mix until the mixture is smooth.
- Mix vigorously before adding the corn starch mixture to the soy sauce mix. Continue cooking, stirring frequently, until the mixture becomes thicker.
- Add peanut butter to the mix and stir until it dissolves and is well mixed.
For the Lumpia Wrappers
- In a large mixing bowl combines the cornstarch and water. Blend until it is smooth.
- Add eggs, sugar, salt and oil. Mix until the mixture resembles an extremely thin and runny batter.
- Put a 9″ nonstick skillet on a low flame. Lightly spray the exterior of the pan with cooking spray.
- Pour 1/4 cup batter into the pan and gently tilt the pan along all sides to cover it with batter. Cook for approximately 30-40 minutes. If the edges of the batter begin to pull away off the sides and tiny bubbles begin to appear within between the two crepes, carefully flip it over to the opposite side with an emollient. Cook for an additional 10-15 seconds, or till the surface has set.
- Take crepe out of the pan by gently sliding it onto an uncooked plate. Repeat with the remaining batter, making sure to spray the pan regularly with cooking spray that is nonstick while cooking.
- Place wrappers on a flat surface. place the lettuce leaf on the top. Pour about 1/4 cup of filling into the middle of the wrapper. Fold sides inwards to cover the filling.
- Pour sauce over cooked lumpia. Garnish with more minced garlic and peanuts ground If you wish.
Calories: 469kcal, Carbohydrates: 51g, Protein: 18g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 1135mg, Potassium: 535mg, Fiber: 4g, Sugar: 25g, Vitamin A: 3438IU, Vitamin C: 8mg, Calcium: 100mg, Iron: 2mg“This website offers approximate nutrition information for your convenience. It is provided as a service only. The nutrition data is collected primarily through data from the USDA Food Composition Database, when available, or other calculators online.”