Fresh Lumpia With Ubod Food

LUMPIANG UBOD (FRESH SPRING ROLLS) RECIPE - (4.1/5)

Steps:

• WRAPPERS: Whisk the eggs into the oil. Then add the cornstarch and salt, and whisk until well dissolved. Add the water to form a smooth batter. Ladle about 3 tablespoons of the batter onto a heated skillet and tilt the skillet so the batter forms a thin, even layer. Cook for 1 minute, then flip the wrapper over and cook on the other side for another minute. Set the wrapper aside. Repeat to make 14 more wrappers or until the batter is used up. FILLING: Heat the oil in a saucepan and stir-fry the garlic until golden brown, then add the onion and stir-fry until translucent. Add the heart of palm or bamboo shoots and cook over medium heat until tender, about 5 minutes. Add the shrimp and pork, and cook until the shrimp turn pink. Add the green beans and simmer for 3 minutes. Season with the salt and pepper and mix well. Remove from the heat and set aside. SAUCE: Combine all the sauce ingredients, except the peanuts, in a deep saucepan or wok over high heat. Stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and set aside to cool. Lay a wrapper on a flat surface. Place a lettuce leaf on the wrapper, so that part of the leaf extends beyond the edge of the Wrapper. Place 3 tablespoons of the filling at the edge of the wrapper, then fold one end in and roll it up.

FRESH LUMPIA WITH UBOD

Steps:

• Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve.
• Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until slightly brown, 1 to 2 minutes. Add onion; cook until translucent, about 5 minutes. Stir in ham and chorizo; cook until juices release, about 2 minutes. Add pork; cook and stir until no longer pink, about 7 minutes. Season with salt and pepper.
• Place shrimp into the skillet; cook until opaque, about 3 minutes. Add the reserved shrimp juice and mix thoroughly. Add soy sauce and sugar; cook and stir until combined, about 2 minutes more. Add cabbage, potato, chickpeas, celery, carrot, and ubod. Cook until vegetables are tender, about 3 minutes. Let filling cool until safe to handle, at least 10 minutes.
• Lay a lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of the filling over the center of the lettuce. Fold 1 end of the wrapper over the filling to secure the lower end; roll wrapper over to cover. Repeat with remaining lettuce, wrappers, and filling.