Lumpia Ubod Recipe

Lumpia Ubod Recipe

Ingredients :

250g boiled pork

200g cooked shrimps

200g ubod (heart of palm)

2 carrots

1 brown onion

100g cabbage

2 cloves garlic

50g pork fat

salt to taste

freshly ground black pepper

12 lettuce leaves

12 lumpia wrappers


Lumpia wrappers -

150g rice flour

25g cornstarch

pinch of salt

2 eggs

150ml fresh milk


Sauce -

3 cloves garlic

50g sugar

25ml light soya sauce

25ml fresh calamansi juice

150ml chicken stock

25g cornstarch

Method :

Chop the pork finely. Shell and de-vein the shrimps and chop into small pieces. Cut the ubod and carrots into julienne strips, chop the onion, shred the cabbage and crush the garlic.

Heat the pork fat in a pan and saute the onion and garlic for 2-3 minutes, then add the pork and shrimp and season to taste with salt and freshly ground black pepper. Cook over a medium heat for about 10 minutes, stirring frequently, then add the ubod, carrot and cabbage and continued to stir for a further 4 minutes.

To serve - place a lettuce leaf on top of each wrapper and place a quantity of the mixture on top. Roll up and fold in at one end, leaving the lettuce protruding from the other, and pour a little sauce over the top.

To make the wrappers - sift the flour, cornstarch and salt into a mixture bowl and make a well in the centre. Break in the eggs and slowly add the milk, stirring continuously until a smooth thin batter results. Pour about 3 tbsp of the batter into a pre-heated frying pan and tilt so that the wrapper is very thin and sceonds on each side. Remove and prepare the remaining wrappers in a similar manner.

To make the sauce - chop the garlic very finely and place in a saucepan. Add the sugar, soya sauce, calamansi juice and chicken stock, stir well and bring to the boil. Lower heat and simmer gently for 3 minutes. Mix the cornstarch with a small quantity of cold water and stir into the sauce to thicken slightly.

Serves 6

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