Lumpia Ubod

Name: Lumpia Ubod
Yield: Makes About 12 Lumpia
Cuisine: Philippines
Ingredients: 1 pound fresh ubod (hearts of palm), preferably coconut ubod, julienned and soaked in water until ready to use; 6 scallion(s), trimmed and cut in half, or 6 lettuce leaves; ½ pound shrimp, peeled, deveined, and finely chopped; 1 teaspoon sugar; 2 tablespoons fish sauce, or to taste; ½ recipe Lumpia Escaño Sauce; 1 tablespoon canola oil; ½ pound pork butt, cut into ¼-inch cubes; ½ recipe Tita Ding’s Fresh Lumpia Wrappers; 2 garlic cloves, minced; 1 small onion, finely chopped

Preparation info

Makes About
12
Lumpia

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

There are several versions of the ubod filling; this is the simplest. In place of Baby Lacson’s paper-thin lumpia wrapper, we recommend using Tita Ding’s delicate recipe.

Ingredients

1 tablespoon canola oil
1 small onion, finely chopped
2 garlic cloves, minced

Asia
Philippines
Main course
South East Asia

Method

In a large saucepan over medium-high heat, warm the oil. Add the onion and garlic and sauté until softened, about 3 minutes. Add the pork and cook until it turns white, about 5 minutes. Add 1 cup water and bring to a simmer. Add the ubod, sugar, and fish sauce and cook until the ubod is tender, about 5 minutes. Add the shrimp and cook for another minute. Taste and add mo