Ingredients

Lumpiang Ubod Wrapper

• 2 eggs
• 6 tbsp cornstarch
• 1 cup water
• peanut oil

Lumpia Ubod Filling

• 2 tbsp. oil
• 4 cloves garlic minced
• 1 onion chopped finely
• 100 g lean ground pork
• 4-5 slices ham shredded
• 5 pcs prawns peeled & diced
• ¼ cup cooked garbanzos
• 1 cup ubod shredded
• 1 cup green beans shelled
• 1 carrot shredded
• 1 Cup cabbage shredded
• 1 bunch spring onions
• salt and pepper
• lettuce leaves

Lumpiang Ubod sauce

• ½ cup chicken stock
• ¼ cup sugar
• 2 tbsp. salt
• 1 tbsp. cornstarch
• 3 tbsp. cold water
• 1-2 tsp. minced garlic

Method

Lumpia Wrapper Cooking Instructions:

1. Take your egg and separate the parts. Beat your egg whites til it’s firm. Lightly beat the yolks and gradually add that in to egg white in a cut & fold motion with a spatula.
2. Blend the cornstarch with water. Add water gradually so that the mixture becomes smooth.
3. Whip this in with the egg mixture. This is your batter.
4. Gently brush your pan with oil and heat.
5. Using a generous scoop of batter at a time, imagine frying a crepe. Thin version of pancake and evenly spread throughout the pan.
6. No need to flip and don’t let it to darken too much. It should be a little yellowish. When cooked, remove and lay flat on a plate, let cool.
7. Keep making til batter is finished.

Lumpia Ubod Filling Cooking Instructions:

1. In a separate pan, heat the oil and lightly fry the garlic and onion until soft.
2. Add the pork and ham and stir for a few minutes to cook.
3. Add prawns and garbanzos and cook some more.
4. Combine in all your vegetables. Use pepper and salt to flavor.
5. Allow to simmer, cover for a little bit and leave until all the veggies are cooked. Strain and set aside to cool.
6. Lay a wrapper flat on the surface and place a lettuce leaf in the middle center part and spread the ubod mixture. Wrap tightly.
7. Serve with Lumpiang Ubod sauce.

Lumpia Ubod Sauce:

1. Bring the stock to the boil with the sugar, soy sauce, and salt.
2. Blend the cornstarch with the cold water and stir it into the stock.
3. Simmer while stirring for 2-3 minutes until the sauce thickens.
4. Sprinkle the minced garlic on top.