Lumpiang Ubod - Palm Fresh Spring Rolls

Savor the Heart: Discover the Delicacy of Lumpiang Ubod"

There's this Filipino dish that always brings back warm memories of family gatherings. and I wanted to share with you one of my favorite dishes that holds a special place in my heart: Lumpiang Ubod. The first time I tasted this delightful dish was at my great-grandma's house during a family reunion. I remember the first time I tried it vividly. It was such a memorable experience, as I watched my uncle skillfully cook the lumpia wrapper while my Lola prepared the fresh ingredients for the Lumpiang Ubod.
For those who may not know, Fresh Lumpiang Ubod, also known as Lumpiang Sariwa, is a Filipino dish similar to the traditional lumpia, but it isn't fried. Instead, it is wrapped in a soft and delicate egg wrapper, almost like a crepe but much softer, and served with a sweet and savory peanut sauce. The filling is made with fresh vegetables and herbs, making it a healthy and delicious treat.
To make Fresh Lumpiang Ubod, the vegetables (such as carrots, cucumber, lettuce, and bean sprouts) and ubod (heart of palm) are thinly sliced or julienned. These fresh ingredients are then wrapped in a soft, egg wrapper made from a mixture of egg, water, and flour. The final touch is sealing the wrapper and serving it with a sauce made from ground peanuts, garlic, sugar, and soy sauce. The combination of the soft wrapper, crisp vegetables, and flavorful sauce creates a harmony of tastes and textures that is simply irresistible.
Since that family reunion, Lumpiang Ubod has become a staple dish at our gatherings. Every time I eat it, I am reminded of those wonderful moments spent with my family, especially the sight of my uncle and lola working together in the kitchen. It's a dish that brings back fond memories and never fails to make me smile.

Recipe Video:

Lumpiang Ubod - Palm Fresh Spring Rolls

Ingredients:

• 700 grams ubod (heart/pith of coconut), julienned
• 2 medium-sized onions, diced
• 1 medium carrot, julienned
• 250 grams shrimp,
• 300 grams ground pork
• 1 cup tofu, julienned
• 2 tbsp. fish sauce (adjust according to taste)
• 1/2 cup water for the blended shrimp shells Lumpia Wrapper:
• 3 medium-sized eggs or 2 large eggs
• 1/2 cup water
• 1/4 cup flour
• 1/8 tsp. sea salt Sauce:
• 1 cup of water
• 1/4 cup brown sugar
• 3 tbsp. soy sauce (adjust sugar and soy sauce according to taste)
• 1/4 cup peanut butter
• 1 tbsp. cornstarch for garnishing:
• Lettuce
• garlic, minced
• roasted peanut, chopped

Procedure:

1. Prepare the Lumpia Filling:

• Heat the cooking oil in a large pan over medium heat.
• Sauté the garlic and onion until fragrant and translucent.
• Add the chopped shrimp and cook until pink.
• Add the ubod, carrots, and green beans. Cook for about 5 minutes until the vegetables are tender but still crisp.
• Stir in the bean sprouts and soy sauce. Season with salt and pepper to taste. Cook for another 2-3 minutes.
• Remove from heat and let the filling cool.

2. Make the Lumpia Wrappers:

• In a mixing bowl, combine the flour, water, cornstarch, eggs, and a pinch of salt. Whisk until smooth.
• Heat a non-stick pan over medium heat and lightly grease with a bit of cooking oil.
• Pour a small amount of batter into the pan and swirl to spread it thinly, forming a crepe-like wrapper.
• Cook until the wrapper is set and the edges start to lift from the pan. Carefully remove and place on a plate.
• Repeat until all the batter is used, stacking the wrappers with parchment paper in between to prevent sticking.

3. Prepare the Peanut Sauce:

• In a saucepan, combine the peanut butter, water, brown sugar, soy sauce, and minced garlic.
• Bring to a boil, stirring constantly.
• Lower the heat and add the dissolved cornstarch. Cook until the sauce thickens.
• Remove from heat and let it cool.
• 4. Assemble the Lumpiang Ubod:
• Place a lettuce leaf on a lumpia wrapper.
• Add a few tablespoons of the lumpia filling on top of the lettuce.
• Roll the wrapper tightly, folding in the sides to enclose the filling.
• Repeat with the remaining wrappers and filling.

5. Serve:

• Arrange the lumpiang ubod on a serving plate.
• Drizzle with the peanut sauce or serve the sauce on the side.
• Garnish with fresh cilantro leaves if desired.

Enjoy your homemade Lumpiang Ubod with Shrimp!