Lumpiang Ubod (Filipino Fresh Spring Rolls)
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Lumpiang Ubod (Filipino Fresh Spring Rolls)
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Lumpiang Ubod is a fresh Filipino spring roll from Silay, Negros Occidental, featuring julienned palm heart (ubod) sautéed with pork and shrimp, wrapped in delicate homemade cornstarch crepes with lettuce, and served with a signature garlic-peanut brown sauce. The dish artfully balances textures and flavors, combining the subtle sweetness of palm heart with savory meat and seafood, all enveloped in paper-thin wrappers and enhanced by a rich, nutty sauce that sets it apart from other lumpia varieties.
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Ingredients
For the Lumpia Filling
- 1 tablespoon canola oil
- 1 onion peeled and chopped (sibuyas)
- 2 cloves garlic peeled and minced (bawang)
- ¼ pound pork belly diced (liempo)
- ½ pound Shrimp peeled and coarsely chopped (hipon)
- 1 tablespoon fish sauce patis
- ½ cup water tubig
- 2 pounds ubod palm heart/puso ng niyog, cut into matchsticks
- salt and pepper to taste asin at paminta
- Green leaf lettuce leaves letsugas
For the Special Peanut Sauce
- 2 ¾ cups water tubig
- ¼ cup soy sauce toyo
- ¾ cup brown sugar asukal na pula
- ½ teaspoon salt
- 1 cup unsalted peanuts ground (mani)
- 1 head garlic peeled and minced
- 3 tablespoons cornstarch corn starch/gawgaw
- 2 tablespoons peanut butter
For the Lumpia Wrappers
- 1 cup cornstarch
- 1 ½ cups water tubig
- 3 eggs itlog, well beaten
- 1 teaspoon salt asin
- 1 teaspoon sugar asukal
- 1 teaspoon canola oil mantika
- nonstick cooking spray
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Instructions
- Start by preparing your wrapper batter. In a large bowl, whisk together cornstarch and water until smooth. Add the beaten eggs, salt, sugar, and oil, mixing until you have a thin, runny batter. Let this rest for 15 minutes while you prepare other ingredients.
- Begin making your filling. Heat oil in a wide pan over medium heat (350°F/175°C). Add chopped onions and minced garlic, cooking until soft and fragrant, about 2-3 minutes. Add the diced pork belly and cook until it starts to brown, around 5-7 minutes. Add the chopped shrimp and cook until they turn pink, about 2-3 minutes. Pour in the fish sauce and cook for another minute.
- Add half a cup of water to the pan and let the pork simmer until tender, about 10-12 minutes. Add your julienned palm heart (ubod), lower the heat to medium-low (300°F/150°C), cover the pan, and cook for 10-15 minutes until the palm heart becomes tender. Season with salt and pepper to taste. Drain the filling well and set aside to cool slightly.
- While the filling cools, make your peanut sauce. In a saucepot over medium heat, combine water, soy sauce, brown sugar, and salt. Bring this to a boil, stirring until the sugar dissolves completely. Add minced garlic and ground peanuts, cooking for 2-3 minutes. Mix cornstarch with a quarter cup of water until smooth, then whisk this mixture into your simmering sauce until it thickens. Stir in the peanut butter until well combined. Keep your sauce warm over very low heat.
- Now make your wrappers. Heat a 9-inch non-stick pan over low heat (250°F/120°C). Spray the pan with cooking spray. Pour a quarter cup of your rested batter into the center of the pan, quickly tilting the pan in all directions to spread the batter evenly. Cook until the edges start to pull away from the pan and small bubbles form in the middle, about 30-40 seconds. Gently flip the wrapper and cook for another 10 seconds. Slide the finished wrapper onto a plate. Repeat this process, spraying the pan between each wrapper, until you've used all your batter.
- To assemble your lumpia, lay a wrapper on a clean surface. Place a fresh lettuce leaf on top. Spoon about a quarter cup of your cooled filling across the middle of the wrapper. Fold the sides over to cover the filling, similar to wrapping a burrito.
- Serve your lumpia immediately by placing it on a plate, generously pouring the warm peanut sauce over top, and sprinkling with extra ground peanuts and minced garlic.
- Remember to keep your wrappers covered with a slightly damp cloth while working to prevent them from drying out, and don't overfill your lumpia or the wrapper might tear. If your sauce becomes too thick while working, simply stir in a little warm water to reach the right consistency.
Notes
- Maintain low heat when making wrappers to prevent burning
- Let the filling cool slightly before wrapping to prevent tearing
- Make extra sauce - it's always the first to run out!
- Rest the batter for 15 minutes before making wrappers
- Keep wrappers covered with a damp cloth while working
- Always drain the filling well to prevent soggy lumpia
Nutrition Information
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Calories
439kcal
(22%)
Carbohydrates
51g
(17%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.02g
Cholesterol
119mg
(40%)
Sodium
1135mg
(47%)
Potassium
349mg
(10%)
Fiber
4g
(16%)
Sugar
25g
(50%)
Vitamin A
92IU
(2%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 119mg | 40% |
| Sodium | 1135mg | 47% |
| Potassium | 349mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 25g | 50% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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