Lumpiang Ubod (Heart of Palm Fresh Spring Roll)
Lumpiang ubod offers a fresh take on the egg roll with a crepe outside and vegetable and meat mix. Topped with peanut sauce this recipe will quickly become a favorite.
Ingredients
Filling
- 4 tablespoon Oil
- 3 cloves Garlic finely diced
- 1 small White Onion diced
- 2 cups Heart of Palm thinly sliced like matchsticks
- 1 cup Fresh Shrimp Remove shell, devein and mince (8oz)
- 1 cup Pork precooked and thinly sliced
- 1 cup Carrots shredded
- ¾ teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Black Pepper
Crepe Wrapper
- 1 cup All-purpose Flour
- 2 large Eggs
- 2 tablespoon Canola Oil
- 1½ cups Water
- Cooking oil/spray
Sauce/Dip
- 6 tablespoon Brown Sugar
- 1 tablespoon Soy Sauce
- 1⅓ cups Water
- 7 cloves Garlic crushed and minced
- 1 tablespoon Cornstarch
- ½ cup crushed peanuts to garnish
Instructions
Filling
- Cook: Heat oil in saucepan over medium heat. Saute the onions until translucent and in garlic until golden brown. Add in the heart of palm and carrots and cook for 5 minutes or until it’s tender. Add in the shrimp and precooked pork (try a boiling method beforehand for the pork). Cook until the shrimp turns pink. Mix the salt and pepper in well. Transfer to a bowl to allow the mixture to cool.
Sauce
- Cook: In the same saucepan used to cook the filling pour the water in and let it boil. Stir in the brown sugar to dilute. Add in the garlic and cook for 30 seconds. In a separate bowl mix together cornstarch and 3 tablespoon of water. Ensure there are no clumps and the mixture is smooth. Then pour into the saucepan. Stir continuously while cooking so the mixture can thicken. Transfer to a serving or dip bowl and set aside.
Wrapper
- Prep: In a bowl whisk together eggs, cooking oil and water. Slowly add in the flour until smooth. Remove any lumps with a strainer. Cook: In a nonstick pan, heat oil over medium heat. Pour wrapper mixture enough to cover the surface area. The wrapper is done cooking once it can freely slide on the pan when shaken. Filp if need be, but it should be thin enough that it was cooked through. Transfer the wrapper on a clean plate, the wrapper can be stacked upon one another.
Assemble
- Serve: Lay the crepe on a flat surface. Scoop 1 large spoonful of the filling and gently roll the crepe to wrap the contents inside. Serve with the sauce on the side or poured onto of the egg roll topped with crushed peanuts.