Lumpiang Ubod Fresh Spring Rolls Recipe 415 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.

LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)

Steps:

• Combine all ingredients for lumpia (spring roll) filling.
• Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
• Deep fry in hot oil until golden brown.
• Drain.
• Cut into shorter lengths before serving.
• Prepare Sweet and Sour Sauce:.
• Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
• Serve with lumpia.