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Lumpiang Ubod

Fresh Filipino spring rolls filled with savory hearts of palm, pork, and shrimp, wrapped in soft crepes and served with a sweet garlic peanut sauce.

50 minMediumServes 4380 cal/serving

FilipinoAppetizerStovetopStandardHigh FiberDairy-FreeNightshade-Free

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Ingredients

  • 4 cups hearts of palm, julienned
  • 1/2 lb pork belly, thinly sliced
  • 1/2 lb shrimp, chopped
  • 4 garlic cloves, minced
  • 1 yellow onion, sliced
  • 1 cup carrot, julienned
  • 8 leaves green leaf lettuce, washed
  • 8 fresh lumpia wrappers
  • 2 tbsp soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp cornstarch
  • 2 cups water
  • 1/4 cup roasted peanuts, crushed

Instructions

  1. 1

    Heat a skillet over medium heat and render 1/2 lb thinly sliced pork belly until lightly browned and cooked to an internal temperature of 145°F.

  2. 2

    Add 4 minced garlic cloves and 1 sliced yellow onion, sautéing for 2 minutes until soft and fragrant.

  3. 3

    Stir in 1/2 lb chopped shrimp, 4 cups julienned hearts of palm, and 1 cup julienned carrot, cooking for 5 minutes until tender.

  4. 4

    In a small pot, whisk together 2 cups water, 2 tbsp soy sauce, 1/4 cup brown sugar, and 2 tbsp cornstarch, then simmer over medium heat until thickened into a glossy sauce.

  5. 5

    Lay a leaf of 8 leaves washed green leaf lettuce onto each of the 8 fresh lumpia wrappers, top with filling, wrap tightly, and drizzle with warm sauce and 1/4 cup crushed roasted peanuts.

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Questions

What is Lumpiang Ubod?

Fresh Filipino spring rolls filled with savory hearts of palm, pork, and shrimp, wrapped in soft crepes and served with a sweet garlic peanut sauce. This reference files it under Filipino appetizer: made on the stovetop, rated medium and about 50 minutes start to finish.

What internal temperature should Lumpiang Ubod reach?

For Lumpiang Ubod, the target internal temperature is 145 F (about 65 C), given in step 1. A probe thermometer removes the guesswork.

Is there a substitute for cornstarch in Lumpiang Ubod?

The entry for Lumpiang Ubod calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I use frozen shrimp instead of shrimp in Lumpiang Ubod?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Lumpiang Ubod uses 1/2 lb shrimp, chopped.

Does Lumpiang Ubod contain peanuts?

Yes: 1/4 cup roasted peanuts, crushed. The full allergen list for this entry is gluten, peanuts, soy and shellfish. Where the peanuts are a garnish, toasted sunflower or pumpkin seeds give the same crunch. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Lumpiang Ubod keep?

Refrigerate what is left of Lumpiang Ubod within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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