Loureen’s Filipino Lumpia Recipe
Filipino Foodie | On 09, Dec 2011
|Loureen’s Filipino Lumpia Recipe|
- 2 lbs (1 kl) Coconut ubod (See notes below for substitutions)
- 3 Cloves garlic, minced
- 2 Medium onions, sliced
- 1/2 Cup carrots, julienne
- 1/2 Cup soy sauce
- 1 Cup sugar
- 3 tbsp Corn starch
- 1 Cup of water
- 2 tbsp vinegar
- 1 Egg
- 1/4 Cup flower, sifted
- 1/2 Cup water
- 1/2 Cup toasted peanuts, finely chopped
- 1/3 Cup toasted garlic, finely chopped
- Saute coconut ubod (Heart of Coconut Palm), carrots, garlic & onions in a Frying Pan.
- Combine all of the sauce ingredients in a Sauce Pan and simmer on low until it thickens. Add the sugar and corn starch slowly to ensure they don’t clump.
- Mix all of the wrapper ingredients together in a bowl, poor the mixture into a Crepe Pan or 8″ frying pan and and cook just like you would a crepe (pour a very thin layer and cook over very low heat, flip it once for 45 seconds then remove it to a plate)
- Wrap the Vegetable mixture inside the wrappers just like you would wrap a burrito and place in a 3 Quart Baking Dish
- poor the sauce over the top (it does NOT go into the oven I just find that a baking dish is the easiest way to prepare and serve this dish)
- Top with the toasted peanuts and garlic
- Serve with rice
Traditionally this is made with ground pork but could also be made with ground beef as well.
If you can not find the Coconut ubod where you live you can easily adapt this recipe using cabbage and beansprouts instead. Or any other type of palm heart, or even bamboo shoots.
Please don’t let weird ingredient confuse you if you are from the states or UK there are always substitutions for everything. I will always try to offer substitutions but also Google them up as well if you like