Fresh Lumpiang Ubod pairs savory hearts-of-palm filling with soft wrappers, peanut-topped sauce, and lettuce.
45 minutes · Serves 6
Ingredients for Lumpiang Ubod
1 lb hearts of palm (ubod), julienned
1 Knorr Shrimp Cube
4 oz pork, thinly sliced
12 shrimp, deveined
1 carrot, julienned
2 tbsp parsley, chopped
1 onion, chopped
10 garlic cloves, crushed, divided
3 tbsp cooking oil, plus oil or cooking spray for wrappers
Fish sauce and ground black pepper, to taste
8 lettuce leaves
1/2 cup roasted peanuts, crushed
4 cups water, divided
1 cup all-purpose flour
2 eggs
2 tbsp canola oil
6 tbsp brown sugar
1 1/2 tbsp soy sauce
1 tbsp cornstarch
How to cook Lumpiang Ubod
1.Sauté onion and 4 garlic cloves in 3 tablespoons oil. Brown pork, add 1 1/2 cups water and Shrimp Cube, then simmer until nearly dry.
2.Add ubod for 5 minutes, carrot for 3 minutes, and shrimp until orange. Stir in parsley, fish sauce, and pepper; cool.
3.Boil 1 1/2 cups water with brown sugar, soy sauce, and remaining garlic for 20 seconds. Stir in cornstarch mixed with 3 tablespoons water until thickened.
4.Whisk eggs, canola oil, 1 cup water, and flour smooth. Cook thin layers in a lightly greased nonstick pan over medium heat until they release easily.
5.Place lettuce and filling on each wrapper, roll, then spoon over sauce and scatter with crushed peanuts.
