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Fresh Lumpia rolls with peanut sauce
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Fresh Lumpia (Lumpiang Ubod)

Fresh lumpia is absolutely divine with a combination of hearts of palm, pork belly and shrimp. A staple in Filipino cuisine. 
Course Appetizer
Cuisine Filipino
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 881kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

    For the Lumpia Filling

    • 1 tablespoon oil
    • 1 small onion peeled and chopped
    • 2 cloves garlic peeled and minced
    • ¼ pound pork belly diced
    • ½ pound shrimp peeled and coarsely chopped
    • 1 tablespoon fish sauce
    • ½ cup water
    • 1 can hearts of palm cut into matchsticks
    • salt and pepper to taste
    • green leaf lettuce leaves ends trimmed and leaves separate

    For the Lumpia Sauce

    • 2-3/4 cups water
    • ¼ cup soy sauce
    • ¾ cup brown sugar
    • ½ teaspoon salt
    • 1 cup unsalted peanuts ground
    • 1 head garlic about 3 tablespoons, peeled and minced
    • 3 tablespoons corn starch
    • 2 tablespoons peanut butter

    For the Lumpia Wrappers

    • 1 cup cornstarch
    • 1-1/2 cups water
    • 3 eggs beaten
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 teaspoon oil
    • nonstick cooking spray

    Instructions

    Instructions

    • In a frying pan over medium heat, heat oil.
    • Add onions and garlic and cook until softened.
    • Add pork and cook until lightly browned.
    • Add shrimp and cook, stirring occasionally, until color changes.
    • Add fish sauce and cook for another 1 to 2 minutes.
    • Add water and continue to cook until pork is tender.
    • Add ubod (hearts of palm)
    • Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
    • Season with salt and pepper to taste. Remove from pan and drain well.
    • Lay a wrapper on a flat surface and place a lettuce leaf on top.
    • Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
    • Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts.

    For the Lumpia Sauce

    • In a sauce pan over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar and salt.
    • Bring to a boil, stirring regularly, until sugar is dissolved.
    • Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
    • In a bowl, combine corn starch and the remaining ¼ cup water.
    • Stir until mixture is smooth.
    • Whisking vigorously, add corn starch mixture into soy sauce mixture.
    • Continue to cook, whisking regularly, until thickened.
    • Add peanut butter and stir until dissolved and well combined.

    For the Lumpia Wrappers

    • In a large bowl, combine cornstarch and water. Whisk together until smooth.
    • Add eggs and salt.
    • Stir to combine until mixture is the consistency of thin, runny batter.
    • Set a 9-inch nonstick pan over low heat.
    • Lightly spray surface of pan with nonstick cooking spray.
    • Add ¼ cup batter and gently tilt pan on all sides to cover with batter.
    • Cook for about 30 to 40 seconds.
    • When edges of batter begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.
    • Cook for another 10 seconds or until top is firm and dry.
    • Remove crepe from pan by gently sliding onto plate.
    • Repeat with remaining batter, spraying pan with nonstick cooking spray in between cooking.

    Nutrition

    Calories: 881kcal | Carbohydrates: 90g | Protein: 31g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 286mg | Sodium: 2591mg | Potassium: 574mg | Fiber: 4g | Sugar: 45g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 3.7mg