Lumpia Ubod

Preparation info
  • Makes About


    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.


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


    1. 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