Fried Lumpia with Ubod

    1 hour 30 mins

    Ubod is the heart of the coconut palm, hence this fried lumpia has a very unique coconutty flavor.

    Rizal, Philippines
    5 people made this

    Serves: 15 

    • 250g prawns, deveined and chopped, heads reserved
    • 2 cloves garlic, crushed
    • 2 tbsp olive oil
    • 1 medium sized onion, chopped
    • 500g minced pork
    • Salt and pepper to taste
    • 1 ubod (heart of coconut palm), sliced into strips
    • 1/2 tsp sugar
    • 25 lumpia wrappers
    • Cooking oil for frying
    • Garlic vinegar dipping sauce
    • 125ml (1/2 cup) of vinegar
    • 2 cloves garlic, crushed
    • Salt and pepper to taste

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

    1. Pound the prawn heads in a mortar until the juice is expressed. Drain the juice and set aside.
    2. Fry the garlic in olive oil until slightly brown then add the onion and saute together. Add the pork and stir to mix. Season with salt and pepper and cook for 5 minutes.
    3. Then add the prawns and mix thoroughly. Cook for another 5 minutes.
    4. Add the prawn juice, mix thoroughly and cook for another 5 minutes.
    5. Add the ubod and simmer until tender, about 5 minutes. Stir in the sugar and continue simmering until the mixture is dry. Let cool.
    6. Wrap 1 tbsp of the filling mixture in a lumpia wrapper. Repeat until all the filling or all the wrappers are finished.
    7. Deep fry in hot oil until golden brown and drain on paper towels.
    8. Make dipping sauce by combining all ingredients. Serve lumpia hot with dipping sauce.

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