Lumpiang Ubod Recipe

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  • 30 pcs lumpia wrappers
  • 30 pcs small native lettuce
  • 30 pcs spring onions
  • Filling:
  • 1 Kilo ubod (heart of palm), cut finely
  • 1/4 kilo pork meat, sliced
  • 150 g. shelled shrimps (suahe), chopped
  • 1 medium-sized onion, sliced
  • 5-7 cloves of chopped garlic
  • 1/4 cup cooking oil
  • salt and pepper to taste
  • Sauce:
  • 5-7 cloves of crushed garlic
  • 4 cups of water
  • 1 cup of white sugar
  • 1/2 cup soy sauce
  • 1//2 cup cornstarch


  1. Saute garlic and onions for 2-3 minutes.
  2. Add pork and shrimps and cook for about 10 minutes, stirring frequently.
  3. Add ubod and continue cooking until done.
  4. To serve, put a piece of native lettuce and a piece of spring onion on top of each wrapper and place a small portion of ubod mixture.
  5. Roll and fold in at one end, leaving the lettuce protruding from the other; pour a little sauce on top.
  6. To make sauce:
  7. Mix sugar, soy sauce and water into sauce pan.
  8. Bring to a boil.
  9. Lower heat and simmer for only a few minutes.
  10. Mix cornstarch with a small amount of cold water and stir into a sauce to thicken. Add crushed garlic.


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