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FRESH LUMPIA UBOD HOW TO MAKE FRESH LUMPIA WRAPPER AND SAUCE
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FRESH LUMPIA UBOD AND VIDEO ON HOW TO MAKE WRAPPER

Fresh Lumpia Ubod is a favorite Filipino appetizer with Ubod or Heart of the Coconut as one of the ingredients. Usually serve in special occasion, I thought this will be perfect for Thanksgiving or Christmas dinner.
Course Appetizer
Cuisine FILIPINO
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Author Shobee

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 in consistency. 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.

Notes

DON'T MAKE A LARGE BATCH SINCE LEFT OVER FRESH LUMPIA DOESN'T TASTE GOOD AT ALL.
IF YOU WANT TO MAKE MORE, JUST MAKE ONE MORE BATCH OF THE WRAPPER. or, YOU CAN FREEZE EXCESS LUMPIA FILLING FOR LATER.
PRACTICE MAKES PERFECT. IT'S NORMAL NOT TO HAVE PERFECTLY ROUND WRAPPER.
Please watch the step by step instruction here: Fresh Lumpia video