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.
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What’s the difference between Lumpiang Ubod and Lumpiang Shanghai?
The wrapper and the filling is very different between this recipe and Lumpiang Shanghai. Also, the way it’s cooked and even the dip that it’s served with is different. Both offer a nice crunch but the Lumpiang Ubod is due to the crunch of the vegetable and peanuts while the Shanghai is from the wrapper being deep-fried.
What is the secret to a good crepe?
Even distribution of the batter when cooking is key, along with no lumps in the batter.
Ingredients
- Oil
- Garlic
- White Onion
- Heart of palm
- Shrimp
- Pork
- Carrots
- Salts
- Fresh ground black pepper
- All-purpose flour
- Eggs
- Canola oil or Vegetable oil
- Water
- Cooking spray
- Brown sugar
- Soy Sauce, low-sodium
- Cornstarch
- Peanuts
See recipe card for quantities.
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.
Crepe 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.
What goes well with Fresh Lumpiang Ubod?
Pancit would go great with this lumpia.
Variations
Looking to make this recipe even better check out these tips to better suit you and your guests:
- Add in’s: Trying adding cook crabmeat and mushroom for extra flavor.
- Bamboo Shoots: Can be used as an alternative to heart of palm.
- Full Veggie Option: Swap the shrimp and pork and add in crispy tofu plus a full lettuce leaf before wrapping the crepe.
Storage
Store the cooked sauce and cooked lumpia separately in an airtight container. Refrigerate for up to 2 days. To reheat it in the microwave heat in 30 second intervals.
There's also the option of freezing these, wrap in parchment or wax paper to prevent from sticking to one another.
Top tip
Make extra peanut sauce as the lumpia you and your guests will find it is best drenched in this special brown sauce. It'll be the secret ingredient to elevate the lumpia.
FAQ
Yes, but ensure to rinse the Ubod thoroughly to wash off any excess salt.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Lumpiang Ubod:
Lumpiang Ubod (Heart of Palm Fresh Spring Roll)
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.
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