Fresh Lumpia Ubod is a favorite Filipino appetizer with Ubod or Coconut Heart as one of the ingredients. Usually, serve on special occasions, I thought this will be perfect for Thanksgiving or Christmas dinner. I also added on How to Make Fresh Lumpia wrapper video to make making it easier.
Fresh Lumpia Ubod is almost similar to Spring Rolls. But its wrapper is similar to crepe’. This appetizer got its name because part of its ingredient is Ubod. You can customize the filling as much as you wanted to. And you can make it vegan or vegetarian. For me, I prefer a little bit of ground chicken in it and if you are vegetarian, you can substitute chicken with tofu.
HOW TO MAKE A FRESH LUMPIA WRAPPER?
I think the most challenging part in making Fresh Lumpia is the wrapper. Whenever I make the wrapper, I want it to look perfect but I just can’t make a perfect round Fresh Lumpia wrapper. In fact, when I was making this, I even had to throw a batch because it was not a perfect circle. So I changed my perspective that there is no way a circle Fresh Lumpia wrapper could be possible and it made my cooking easier. I think the secret of making a Fresh Lumpia wrapper as lovely as you can be not using too much oil, by just brushing the pan with a very small amount of oil and using a non-stick pan.
FRESH LUMPIA SAUCE
And let’s talk about this Fresh Lumpia Sauce. This sauce is simply made of a small amount of brown sugar, soy sauce, and cornstarch. Though simple I love the balance of its taste. A little bit sweet and salty and when the peanut is sprinkled on top of it, it just makes the taste come together.
HOW TO STORE FRESH LUMPIA?
Although I am very much tempted to make a large batch of this Fresh Lumpia, I make sure that I make just enough because storing Fresh Lumpia for the next day makes it less tasty. The filling liquid soaks the Lumpia wrapper and it feels like you are eating a tiny goop.
HELP, I CAN’T FIND UBOD ANYWHERE.
If you can’t find Ubod in your Asian store, you can replace Ubod with Singkamas/Turnips or sweet potato.
THANK YOU SO MUCH FOR VISITING AND I HOPE YOU WILL TRY THIS FILIPINO APPETIZER.
You can check out these other Filipino favorites here too:
FRESH LUMPIA UBOD AND VIDEO ON HOW TO MAKE WRAPPER
Ingredients
FRESH LUMPIA FILLING
- 1/2 lb shredded ubod or Coconut Heart squeeze out excess juice
- 10 pieces string beans cut into 1/4 inch thickness
- 5 oz carrot about 6 inch length,shredded
- 1/2 lb ground chicken
- 1/4 lb shrimp cooked and then chopped into 1/4 inch thickness
- 1/4 lb cabbage shredded
- salt and pepper to taste
- 1- 2 tablespoons cooking oil
FRESH LUMPIA WRAPPER
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons canola oil
- 1/8 teaspoon salt
- 1 1/2 cups water
- 1/4 cup cooking oil FOR BRUSHING PAN
FRESH LUMPIA SAUCE
- 6 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 1 1/2 cups water
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
GARNISH
- Lettuce leave washed,cleaned and thoroughly air dry ( or you can wipe water with paper towel)
- 1 cup of roasted peanut chopped.
Instructions
FRESH LUMPIA FILLING
- Heat cooking oil and cook ground chicken until it changes its color. Add the beans and cook until soft. Add the carrots and ubod/coconut heart, and cabbage until they are wilted. Season with salt and pepper. Make sure that the liquid is completely evaporated and the filling is dry. This is why I didn't use liquid seasoning. Add the shrimp and turn off heat. Let the filling cool and assemble.
FRESH LUMPIA WRAPPER
- In a medium sized bowl, mix all of the Fresh Lumpia wrapper ingredient and mix until there are no lumps. Sift mixture into a bowl and cook wrapper.
- TO cook wrapper, IT IS A MUST THAT YOU USE A NON STICK PAN.
- Heat non stick pan in a low heat and brush pan with oil. MAKE SURE THAT THE PAN has no excess oil in it. If it does, wipe the oil with paper towel. GOAL HERE IS THAT PAN HAS JUST very SMALL AMOUNT OF COOKING OIL. If you have excess oil, the wrapper will turn dark. SO I RECOMMEND WIPING PAN WITH PAPER TOWEL AFTER EACH OIL ADDITION.
- When oil is hot, pour in 1/3 cup of wrapper mixture and very gently distribute mixture throughout the pan surface. OR, YOU CAN JUST LET THE MIXTURE NATURALLY SPREAD IN THE PAN. Cook until mixture is dry and just shake pan to release the wrapper and slide wrapper in a flat plate. Do the same to the rest of the mixture and let wrapper cool.
FOR THE SAUCE
- in a small size saucepan mix the water and cornstarch until there are no lumps. Add the rest of the ingredients and cook in low heat until sticky cnsistency. Let the sauce cool down.
TO ASSEMBLE FRESH LUMPIA
- Put wrapper in a flat surface and put a lettuce leaf on the middle of the wrapper. Add 2- 3 tablespoons filling. Seal the Fresh Lumpia by folding the lower part of the wrapper covering the filling and fold the side to cover the filling. Do the same to the rest of the filling and place in a flat large plate.
- SERVE WITH SAUCE and sprinkle with chopped roasted peanut.
Video
Notes
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