Loading ...Lumpia Ubod
Posted on 16 May 2008 by Blogie in Recipe | 4329 views, 17 today
One of the Filipino foodstuffs that I will never refuse to eat when served is Lumpia Ubod, especially the fresh variety (as opposed to fried). Roughly translated: spring rolls. Lumpia = our version of the roll. Ubod = heart of palm (coconut) or bamboo shoots. Yum!!
So, here’s a recipe I got from a friend for Lumpia Ubod (fresh). There are three sets of ingredients: for the filling, for the wrapper, and for the sauce / dip. This recipe will let you make 40 pieces.
The Lumpia Wrappers
- 5 eggs, well beaten
- 250 g all-purpose flour
- 125 g cornstarch
- 1.4 lt water
- fresh lettuce
Dissolve the flour and cornstarch in water and mix well with the eggs.
Lightly grease a crepe pan and preheat. Deposit just enough batter to form a thin layer. Cook until no longer moist on top. Repeat until all the batter is used.
Cool and refrigerate, tightly wrapped, until ready for use.
The Sauce
- 1 ea garlic bulb
- 1 tbsp cooking oil
- 1 tbsp cornstarch
- 2 oz soy sauce
- 12 oz stock
- 2 1/2 oz brown sugar
Separate the garlic bulb into cloves and completely remove the skin. Pound lightly and, if you like it how I do, slice into smaller pieces. Heat the oil and fry the garlic until golden. Remove the garlic.
Combine the remaining ingredients and pour into the hot oil, stirring constantly until the plot–err–mixture thickens. When serving, top the sauce with the fried garlic.
The Filling
- 500 g pork, cut thinly
- 250 g fresh shrimp, whole
- 1 ea bamboo shoots
- 1 tsp sugar
- salt to taste
- oil for sautéing
Boil the pork until tender. (Some people, by the way, prefer the pork ground up instead.) While that’s happening, remove the shrimp shells and squeeze to extract the juice. Devein the shrimps. Julienne the bamboo shoots.
Briefly sauté the shrimp and pork in a little oil. Then, add the shrimp juice and bring to a boil. Add the bamboo shoots and let simmer over low heat until tender. Add the sugar and salt, and cook for a minute more.
Cool, then wrap the filling in lumpia wrappers and lettuce; the lettuce is supposed to be sticking out of one end of the roll. Serve with the sauce in a separate serving dish. If you want to be traditional about it, wrap each fresh lumpia in wax paper.
Have fun with the recipe!
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14 Responses to “Lumpia Ubod”
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Tim Te: We've been eating here a lot lately since my barka...
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Buddy: If you ordered their "spicy or super spicy" versio...
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chaninja412: they're open until 1am only?how about 5AM or 6AM? ...
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kathangisip: Wow that looks delish. Im adding this blog to my f...
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ariel aquino: big serving, perfect taste!!...
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Mindanao Bob
17. May, 2008
Hi Blogie – Gusto ko ug lumpiang ubod, pero gusto kaayo ko ug piniritang lumpiang ubod. Lami kaayo.
Nagluto si Feyma ug ubod nga sabaw, lami pud. Magadto ka ba sa among balay ug magkaon ka ug ubod nga sabaw?
Blogie
17. May, 2008
@Mindanao Bob — Hey, you’re Bisaya sure has improved a lot! Siempre moadto ko sa inyoha kay lami kaayo magluto si Feyma.
Mindanao Bob
17. May, 2008
Sige, Blogie. Tua sa GenSan si Feyma karon semana. Pero, magtext ko sa amo unya, di ba?
(I think that last sentence is messed up… I don’t really know how to say “I’ll text you when she is back” yet.)
Blogie
17. May, 2008
Bob, I think that should be “Mag-text ko sa imo unya ha?” “Di ba” sounds like we had a prior arrangement and you’re confirming it.
Sayang, dili ko pwede unya kay naa man gud koy adtoan nga party karong gabii.
Mindanao Bob
17. May, 2008
Hi Blogie – Ha ha… OK, thanks…. What I was trying to say is that when Feyma is back from GenSan, I’ll text you and we’ll get together. It’s been a while since Feyma made Ubud soup, so I’m looking forward to it too!
When I said “unya” I meant later, but not really today, because Feyma is out of town!
Blogie
17. May, 2008
Hmmm… I might be wrong, but “unya” to me has always meant “later in the day”. In my experience, when you want to say “at another time (but not necessarily today)”, you’d say “sa sunod”.
Mindanao Bob
17. May, 2008
Hi Blogie – I am sure you are right about that. I never heard, though, that sunod would be used that way, I’ll have to get some clarification from my teacher next week. Remember – I’m still learning! What I have been taught is that sunod is “to follow” and I just didn’t associate it with that kind of use.
Thanks for the pointer.
Blogie
17. May, 2008
Yeah, “sunod” means “follow”, but it also means “next”. Lemme know what your teacher says, ok?
In Tagalog, you also say “sa susunod (na lang)” to mean “later” or “next time”. But don’t let me confuse you.
iceman9
17. May, 2008
hmmm… yummy blogie! mouth watering!!
Blogie
17. May, 2008
@iceman9 — It sure is!
oni
06. Dec, 2008
i use coconut heart (ubod) instead of bamboo shoots.
Blogie
06. Dec, 2008
@oni — Is coconut heart better than bamboo shoots, taste-wise? Thanks for visiting my blog!
Jean
21. Dec, 2008
Blogie
we don’t have fresh palm of heart in our place to use for my fresh lumpia. can i use the ones in cans for its substitute? can i also add beans sprout, carrots and cabbage in my fresh lumpia? daghan salamat.
Blogie
21. Dec, 2008
@Jean — Yeah, the canned ones are OK to use, I suppose. Bean sprouts in the fresh lumpia? Hmmm… Baka magtubig eh, tsaka I’ve never seen that before. Pero why not, try mo lang gud.
Thanks for reading my blog!