• ½ cup oil
  • 2 cloves of garlic, crushed
  • 1 small onion, chopped
  • ¼ kilogram pork kasim (shoulder part) , chopped
  • ¼ kilogram shrimps, chopped
  • 1 cup soup stock
  • 1 kilogram ubod, julienned
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Romaine lettuce
  • sauce:
  • ½ cup sugar
  • 1 tablespoon soy sauce
  • 2 cups broth
  • 1 teaspoon salt
  • 2 tablespoon cornstarch, dispensed in water
  • 4 cloves of garlic, minced
  1. Heat the oil then sauté the garlic and onions.
  2. Add pork and shrimp and stir-fry until cooked.
  3. Add soup stock and cover. Cook over medium heat until pork is tender.
  4. Add ubod and cook for 5 minutes, season to taste.
  5. Cool in a colander to drain out excess liquid. Set the broth aside for the sauce.

For Lumpia Sauce:

  1. Blend the first 4 ingredients in a pan. Bring to boil.
  2. Thicken with cornstarch mixture.
  3. Sprinkle with minced garlic.

Assembly:

Place one lumpia wrapper (preferably eggroll wrapper) on a plate. At the center, place 1 romaine lettuce leaf. Place about 2 tablespoons of filling over the lettuce then wrap with the leaf showing at one end. Pour in the sauce over the lumpia.

VN:F [1.9.22_1171]
Rating: 10.0/10 (1 vote cast)
VN:F [1.9.22_1171]
Rating: +2 (from 2 votes)

Lumpiang Ubod Recipe, 10.0 out of 10 based on 1 rating

Incoming search terms:

  • lumpiang ubod recipe panlasang pinoy
  • lumpiang ubod recipe
  • lumpiang ubod panlasang pinoy
  • LUMPIA UBOD RECIPE
  • lumpiang ubod
  • lumpiang sariwa recipe
  • panlasang pinoy lumpiang ubod
  • lumpia shanghai recipe
  • lumpiang sariwa recipe goldilocks
  • lumpia recipe panlasang pinoy