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Lumpiang Ubod Recipe
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Lumpiang ubod recipe

This Lumpiang Ubod recipe is considered a fiesta fare in the Philippines. Its main ingredient is the heart of palm cut into strips, sweet sauce, carrots and more.
Course Side Dish
Cuisine Filipino
Keyword Lumpia, Lumpiang
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Author Joost Nusselder
Cost $3

Ingredients

lumpiang ubod wrapper:

  • 2 eggs
  • 3 oz cornflour (75 g)
  • ½ pint water (250 ml)
  • peanut oil

filling:

  • 2 tbsp oil
  • 1 clove garlic crushed
  • 1 small onion thinly sliced
  • 4 oz parboiled lean pork (100 g) diced
  • 2 oz ham (50 g) shredded
  • 4 tbsp peeled chopped prawn
  • 2 oz cooked chickpeas (50 g)
  • 8 oz ubod (coconut palm hearts) (200 g) shredded
  • 6 oz French beans (150 g) shelled
  • 1 carrot shredded
  • 12 oz cabbage (300 g) shredded
  • 12 sprigs green onions
  • salt and pepper
  • 12 crisp lettuce leaves
  • 12 lumpia wrappers

lumpiang ubod sauce:

  • ¼ pint chicken stock
  • 2 oz sugar (50 g)
  • 2 tbsp soya sauce salt
  • 1 tbsp cornflour
  • 3 tbsp cold water
  • 2 tsp garlic finely minced

Instructions

to make lumpia wrapper:

  • Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
  • Blend the cornflour with water, adding the water gradually to ensure smoothness.
  • Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
  • Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
  • Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.

filling:

  • Heat the oil and lightly fry the garlic and onion until soft.
  • Add the pork and ham, cook, stirring for a few minutes.
  • Add prawns and chickpeas and cook a little longer.
  • Stir in the ubod, beans, carrot, and cabbage.
  • Season with salt and pepper.
  • Cover and simmer until the vegetables are just tender. Drain and cool.
  • Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
  • Serve with Lumpiang Ubod sauce.

sauce:

  • Bring the stock to the boil with the sugar, soya sauce, and salt.
  • Blend the cornflour with the cold water and stir it into the stock.
  • Simmer, stirring for 2-3 minutes, until the sauce thickens.
  • Sprinkle the minced garlic on the top.