Lumpiang Ubod

Our Local egg roll, or lumpia, comes deep fried and filled with meat, wrapper-less and presented like a salad, or as lumpiang ubod: fresh ingredients rolled in a soft, crepe-like wrapper topped with a garlicky peanut sauce.

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 80
    minutes preparation time

INGREDIENTS

  • 4 Tbsp Golden Fiesta Palm Oil

  • 1 White onion, sliced

  • 3 Cloves garlic, chopped

  • 1/2 cup Pork kasim, thin strips

  • 3/4 cup Whole shrimp

  • 4 cups Ubod, thin strips

  • 1/2 cup Carrots, thin strips

  • 1 cup Singkamas, thin strips

  • 1/4 tsp Ground black pepper

  • 2 Tbsp Datu Puti Patis

  • 12 pieces Green lettuce

  • 1/2 cup Peanuts, roasted

  • 1/4 cup Garlic, chopped

LUMPIA SAUCE

  • 1 cup Water

  • 1/4 cup Silver Swan Soy Sauce

  • 1/2 cup Brown sugar

  • 2 Cloves garlic, chopped

  • 1 Tbsp Cornstarch

  • 3 Tbsp Water

LUMPIA WRAPPER

  • 1 1/2 cups All-purpose flour

  • 1 1/2 cups Cups milk

  • 4 Eggs

  • 2 Tbsp White sugar

  • 2 Tbsp Butter, melted

  • 1 Tbsp Golden Fiesta Canola Oil

Preparation

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    1In a pan, heat Golden Fiesta Palm Oil. Saute onions and garlic until fragrant. Add pork, shrimp, ubod, carrots, and singkamas. Season with Datu Puti Patis and pepper. Cook for a few minutes until vegetables are cooked.

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    2Make lumpia sauce: In a medium saute pan, combie water, Silver Swan Soy Sauce, brown sugar, and garlic. In a small bowl, dissolve cornstarch in water. Add sauce to thicken.

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    3Make lumpia wrapper: In a bowl, combine flour milk, eggs, white sugar, and butter. Mix well and chill for at least 25 to 30 minutes. In a small nonstick frying pan, brush Golden Fiesta Canola Oil. Measure 1/4 cup of lumpia batter, cook on one side and slide out. Continue with the rest of the batter.

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    4To assemble: On lumpia wrapper, place lettuce and 2 to 3 tbsp of filling. Roll and serve with lumpia sauce, peanuts and garlic.

  • No Image Available

    1In a pan, heat Golden Fiesta Palm Oil. Saute onions and garlic until fragrant. Add pork, shrimp, ubod, carrots, and singkamas. Season with Datu Puti Patis and pepper. Cook for a few minutes until vegetables are cooked.

  • No Image Available

    2Make lumpia sauce: In a medium saute pan, combie water, Silver Swan Soy Sauce, brown sugar, and garlic. In a small bowl, dissolve cornstarch in water. Add sauce to thicken.

  • No Image Available

    3Make lumpia wrapper: In a bowl, combine flour milk, eggs, white sugar, and butter. Mix well and chill for at least 25 to 30 minutes. In a small nonstick frying pan, brush Golden Fiesta Canola Oil. Measure 1/4 cup of lumpia batter, cook on one side and slide out. Continue with the rest of the batter.

  • No Image Available

    4To assemble: On lumpia wrapper, place lettuce and 2 to 3 tbsp of filling. Roll and serve with lumpia sauce, peanuts and garlic.

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