Lumpia originally came from China and the original version is usually made up of vegetables and is eaten as a snack. However, due to China’s trade relationships with the different Asian nations, it has certainly rubbed off its recipe of food items to these neighboring countries.
Lumpia, having its versions in Indonesia, Vietnam and as far as in Europe, is typically made of a variety of vegetables, meat and other seasonings with the rice or flour wrapper as its only common component. In the Philippines, the Lumpia has, even more, variations depending on who is cooking.
In this variation, we will have Lumpiang Ubod. Lumpiang Ubod is considered a fiesta fare in the Philippines. Its main ingredient is the heart of palm cut into strips. Other ingredients include sweet sauce, carrots, cabbage, prawns, and beans. Potatoes or turnips can also be included into the mix.
The heart of palm is washed, and the other ingredients sliced and placed in the lettuce and wrapper. The sauce on the other hand, includes brown sugar, pork cube, soy sauce, salt and if you want it to be on the thicker side, you can also add a dash of peanut butter.
Lumpiang Ubod Preparation Tips
Lumpiang Ubod is very much a part of the Filipino palate in that it represents the Filipino’s ability to come up with a different dish every time he/she eats something that pleases him/her. In replicating a particular recipe, the Filipino adds or replaces the ingredients, not for want of a better taste, but for the ease of acquiring the ingredients. The resulting dish then becomes similar but at the same time different from the original recipe. The resulting Lumpiang Ubod recipe, in this case, is the same because it has the essential ingredients, but different because the other ingredients are already dictated by the personal style of the one who cooked and also the availability of ingredients for the said recipe.
- 2 eggs
- 3 oz/75 g cornflour
- 1/2 pint/250 ml water
- peanut oil
- 2 tbsp. oil
- 1 garlic clove, crushed
- 1 small onion, thinly sliced
- 4 oz/100 g parboiled lean pork, diced
- 2 oz/50 g ham, shredded
- 4 tbsp. peeled chopped prawn
- 2 oz/50 g cooked chickpeas
- 8 oz/200 g ubod (coconut palm hearts), shredded
- 6 oz/150 g French beans, shelled
- 1 carrot, shredded
- 12 oz/300 g cabbage, shredded
- 12 sprigs onions
- salt and pepper
- 12 crisp lettuce leaves
- 12 lumpia wrappers
- 1/4 pint (or more) chicken stock
- 2 oz/50 g sugar
- 2 tbsp. soya sauce salt
- 1 tbsp. cornflour
- 3 tbsp. cold water
- 1-2 tsp. finely minced garlic
- 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.
- 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.
- 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.