Name: Fresh Lumpia Escaño
Yield: Makes 20 to 24 Lumpia
Cuisine: Philippines
Ingredients: ½ pound fresh ubod, preferably coconut ubod, julienned and soaked in water until ready to use; 3 tablespoons soy sauce; 1 pound pork butt, cut into ¼-inch cubes; 1 medium russet potato, peeled and julienned; 2 tablespoons minced garlic; 2 tablespoons cornstarch; 1 large onion, quartered; ¾ cup sugar; 1 small onion, finely chopped; 6 garlic cloves, minced; ½ pound large shrimp, with heads and shells; Half a chicken, cut into pieces; ½ cup chicken stock, or as needed; 3 cups chicken stock; Fried garlic slices, for garnish (optional); 1 recipe Tita Ding’s Fresh Lumpia Wrappers; ½ small head green cabbage, thinly sliced; ½ cup cooked (or canned and drained) garbanzo beans; 3 tablespoons fish sauce, or to taste; 3 tablespoons achuete oil

Preparation info

Makes
20 to 24
Lumpia

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Fresh lumpia, or lumpia sariwa, is the lumpia that is served for any fiesta or meal showcasing the most traditional and representative dishes of the Philippines. Although there are many variations, the dish is unmistakable, with a fresh lettuce leaf peeking out of a neatly wrapped filling of sautéed vegetables, pork, and shrimp. A sweet-salty sauce is spooned over the roll and garnished with chopped peanuts and fried garlic. This version from the Escaños of Cebu adds ubod [hearts of the coc