Fresh Lumpia With Ubod and Pork Giniling
Fresh lumpia should be tasty even without the sauce. This recipe is for a classic lumpiang ubod, a veggie-filled delicacy from Negros. It has all the typical components, like ubod (heart of palm), carrots, and Baguio beans, thinly sliced into crunchy matchsticks.
But it also has one surprise ingredient that sets it apart: Knorr Shrimp Cubes. While most fresh lumpia recipes only use fish sauce, this addition takes the linamnam factor to a new level. If you’ve never learned how to make fresh lumpia, this is the version to try. The sweet-savory dipping sauce gives the lumpia some oomph, but it’s already pretty satisfying without it.
Tips
Top the sauce with ground, unsalted peanuts and more chopped garlic.
Preparation time
40Min.
Feeds
5People
Easy
Budget
Ingredients
- For the filling:
- 3 tbsp cooking oil
- 1 pc white onion, chopped
- 2 cloves garlic, minced
- 250 g ground pork
- 1 pc Knorr Shrimp Cube
- pinch of ground black pepper
- 1 pc medium carrot, cut into matchstick pieces
- 8-10 pcs Baguio beans, cut into thin diagonal pieces
- 300 g fresh ubod, cut into matchstick pieces, washed, and drained
- 2 tbsp fish sauce
- For the sauce:
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp chopped garlic
- 1 tbsp cornstarch
- 1 cup water
- For assembly:
- 8-12 pcs lumpia wrapper
- 8-12 pcs lettuce leaves
Cooking Method
For an even lighter take on fresh lumpia, you can replace the ground pork with tofu or shrimp. Feel free to pack your rolls with other vegetables on top of the ones listed here. Try singkamas (jicama) for mild, refreshing sweetness or paper-thin slices of garlic, like what you’d tuck into a Korean barbecue wrap. If you want a spicy spring roll, be bold and add chopped siling labuyo – seeds and all. Here’s another fun trick: fry your lumpia! It won't be as light or “sariwa,” but everyone loves an occasional crunchy treat.
Nutritional Data
- Egg Free
- Suitable For Pregnancy
