Lumpiang Ubod is one of the popular varieties of the Filipino fresh eggrolls, made with heart of the palm called ubod as its main filling. If ubod is pretty hard for you to source, try using an alternative vegetable that has the same texture as the Ubod ,the bamboo shoot.
Bamboo shoots are a staple in Chinese cooking, thus readily available in all Chinese supermarkets.
INGREDIENTS:
Lumpia wrapper
1 cup all purpose flour
1 pc egg, beaten
1 cup water
1 tbsp. cooking oil
Sauce
1 cup brown sugar
1 cup soysauce
1 ½ cup water
Cornstarch for thickening
Toasted peanuts,chopped
4 cloves garlic, choopped
FILLING
2 tbsp. oil
4 cloves garlic
½ cup ubod cut into strips
½ cup string beans
½ cup singkamas
Lettuce
¼ cup shrimp
COOKING INSTRUCTIONS:
COMBINE ALL INGREDIENTS FOR LUMPIA WRAPPER IN A BOWL. MIX IT VERY WELL.
PRE-HEAT FLAT PAN WITH A LITTLE OIL AND POUR 1/4 CUP OF THE BATTER MIXTURE AND TILT IT TO GET AN EVEN COATING IN THE PAN.
WHEN IT IS COOKED IT WILL LOOKED LIKE A CREPE.
ONCE COOKED. TURN UPSIDE DOWN TO COOK THE OTHER SIDE.
PUT IT INTO A PLATE, AND REPEAT STEP 2-3-4 UNTIL ALL BATTER IS USED,SET ASIDE.
IN A SMALL BOWL COMBINE CORNSTARCH AND WATER , STIR THIS MIXTURE WILL THICKEN OUR SAUCE.
IN A SAUCE PAN COMBINED SUGAR WATER AND SOY SAUCE. ALSO ADD IN CORNSTARCH MIXTURE. LET IT BOIL IN MEDIUM HEAT UNTIL IT BECOMES THICK. SET ASIDE WHEN IT THICKENS.
IN A PAN SAUTE, ONION GARLIC,SHRIMP.THEN ADD UBOD.
ADD IN CARROTS AND THE REST OF THE VEGETABLES SINGKAMAS AND STRING BEANS WAIT FOR IT TO BE COOKED.
ASSEMBLY LUMPIA WRAPPER AND A PIECE OF LETTUCE.
ON TOP OF LUMPIA WRAPPER AND LETTUCE ADD IN OUR VEGETABLE FILLING. AND THEN ROLL IT.
POUR SAUCE ON TOP OF IT.
TOP WITH CHOPPED PEANUTS. SERVE AND ENJOY
