Fresh Lumpia With Ubod Recipes

FRESH LUMPIA WITH UBOD

Fresh Lumpia with Ubod image

This Filipino lumpia recipe calls for ubod, the tender hearts of coconut palm, and is eaten fresh instead of fried. Serve with my recipe for fresh lumpia sauce (see Footnote).

Provided by lola

Categories Appetizers and Snacks Wraps and Rolls

Time 1h25m

Yield 30

Number Of Ingredients 18

Ingredients

2 cups shrimp - deveined, cut into strips, heads reserved
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, chopped
⅓ cup diced ham
1 chorizo de bilbao (spicy Spanish semi-cured sausage), cut into strips
1 (18.4 ounce) lean pork tenderloin, diced
salt and ground black pepper to taste
1 tablespoon soy sauce
1 teaspoon white sugar
½ head cabbage, shredded
1 potato, cut into strips
⅔ cup chickpeas, drained
2 stalks celery, cut crosswise into slices
1 carrot, cut into strips
1 ubod (heart of palm), cut into strips
25 leaves lettuce
25 lumpia wrappers

Steps:

Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve.
Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until slightly brown, 1 to 2 minutes. Add onion; cook until translucent, about 5 minutes. Stir in ham and chorizo; cook until juices release, about 2 minutes. Add pork; cook and stir until no longer pink, about 7 minutes. Season with salt and pepper.
Place shrimp into the skillet; cook until opaque, about 3 minutes. Add the reserved shrimp juice and mix thoroughly. Add soy sauce and sugar; cook and stir until combined, about 2 minutes more. Add cabbage, potato, chickpeas, celery, carrot, and ubod. Cook until vegetables are tender, about 3 minutes. Let filling cool until safe to handle, at least 10 minutes.
Lay a lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of the filling over the center of the lettuce. Fold 1 end of the wrapper over the filling to secure the lower end; roll wrapper over to cover. Repeat with remaining lettuce, wrappers, and filling.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 8.7 g, Cholesterol 27.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 167.9 mg, Sugar 1.3 g

LUMPIANG UBOD (FRESH SPRING ROLLS) RECIPE - (4.1/5)

Lumpiang Ubod (Fresh Spring Rolls) Recipe - (4.1/5) image

Provided by vlacer

Number Of Ingredients 25

Ingredients

WRAPPERS:
3 eggs, beaten
2 tablespoons oil
1 cup cornstarch
1/2 teaspoon salt
11/2 cups water
FILLING:
3 tablespoons oil
2 cloves garlic, minced
1/2 medium onion, diced
2 cups heart of palm, cut into thin slices or 2 cups boiled bamboo shoots, cut into matchsticks
8-ounces fresh shrimp, shelled, deveined and minced, about 1 cup
8-ounces boiled pork, cut into thin slices, about 1 cup
1 cup very thinly sliced green beans
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
15 lettuce leaves, washed
SAUCE:
1/4 cup brown sugar
1 cup chicken stock or 1/2 teaspoon chicken stock granules mixed with 1 cup hot water
11/2 tablespoons soy sauce
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
1/2 cup crushed peanuts, to garnish

Steps:

WRAPPERS: Whisk the eggs into the oil. Then add the cornstarch and salt, and whisk until well dissolved. Add the water to form a smooth batter. Ladle about 3 tablespoons of the batter onto a heated skillet and tilt the skillet so the batter forms a thin, even layer. Cook for 1 minute, then flip the wrapper over and cook on the other side for another minute. Set the wrapper aside. Repeat to make 14 more wrappers or until the batter is used up. FILLING: Heat the oil in a saucepan and stir-fry the garlic until golden brown, then add the onion and stir-fry until translucent. Add the heart of palm or bamboo shoots and cook over medium heat until tender, about 5 minutes. Add the shrimp and pork, and cook until the shrimp turn pink. Add the green beans and simmer for 3 minutes. Season with the salt and pepper and mix well. Remove from the heat and set aside. SAUCE: Combine all the sauce ingredients, except the peanuts, in a deep saucepan or wok over high heat. Stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and set aside to cool. Lay a wrapper on a flat surface. Place a lettuce leaf on the wrapper, so that part of the leaf extends beyond the edge of the Wrapper. Place 3 tablespoons of the filling at the edge of the wrapper, then fold one end in and roll it up.

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