Lumpiang Ubod

Serves 6-8


  • For Lumpia: In a wide 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 / heart of palm. Lower heat, cover and cook for about 10 to 15 minutes or until ubod / / heart of palm is tender and pork is cooked through. Season with salt and pepper to taste. Remove from pan and drain well.
  • Lay a fresh lumpia 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, if desired.
  • For the Lumpia Sauce: In a sauce pot over medium heat, combine 2-½ 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 cornstarch and the remaining ¼ cup water. Stir until mixture is smooth.
  • Whisking vigorously, add cornstarch mixture into soy sauce mixture. Continue to cook, whisking regularly, until thickened. Add peanut butter and stir until dissolved and well combined.

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