Fresh Lumpia with Ubod


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About this recipe: This lumpia recipe calls for ubod, the tender hearts of coconut palm, and is eaten fresh instead of fried.

Emelita Rizal, Philippines

Serves: 15 

  • 250g prawns, deveined and cut into strips, heads reserved
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoon olive oil
  • 45g ham, diced
  • 1 chorizo de bilbao, cut into strips
  • 500g lean pork, diced
  • Salt and pepper to taste
  • 1 tablespoon soya sauce
  • 1 teaspoon sugar
  • 1 ubod, cut into strips
  • 165g cooked chickpeas
  • 1/2 cabbage, shredded
  • 1 carrot, cut into strips
  • 2 stalks celery, cut into slices crosswise
  • 1 potato, cut into strips
  • 25 lettuce leaves
  • 25 lumpia wrappers

Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

  1. Pound the prawn heads in a mortar until the juice is expressed. Drain juice and set aside. You should have about 125ml juice.
  2. Fry the garlic in olive oil until slightly brown and then saute with the onion. Add the ham and chorizo, and cook for 2 minutes.
  3. Add the pork, mix and cook until no longer pink. Add salt and pepper to taste. Cook for 5 minutes.
  4. Add the prawn mixture and cook for 3 minutes. Add the prawn juice and mix thoroughly. Add soya sauce and sugar and cook for another 2 minutes.
  5. Add the ubod, chickpeas, cabbage, carrot, celery and potato. Cook 3 minutes until vegetables are done. Let cool.
  6. When the mixture is cooled, lay a lettuce leaf on a lumpia wrapper. Place about 2 tbsp of the mixture in the middle of the lettuce.
  7. Fold one end of the wrapper over the filling to secure the lower part, then roll the wrapper to cover.
  8. Serve with Lumpia sauce (link to recipe).

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