Ingredients with Measurements:
- 1 pack of lumpia wrappers
- 1 cup of ubod (heart of palm), julienned
- 1 cup of carrots, julienned
- 1 cup of green beans, julienned
- 1 cup of tofu, diced
- 1/2 cup of onions, diced
- 3 cloves of garlic, minced
- 1/4 cup of soy sauce
- 1/4 cup of vinegar
- 1/4 cup of brown sugar
- 1/4 cup of water
- 1/4 cup of cooking oil
Special equipment needed:
- Frying pan
- Mixing bowl
- Cutting board
- Knife
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine ubod, carrots, green beans, tofu, onions, and garlic. Mix well.
2. In a separate bowl, mix soy sauce, vinegar, brown sugar, and water until the sugar is dissolved.
3. Pour the soy sauce mixture into the vegetable mixture. Mix well.
4. Heat the frying pan over medium heat. Add cooking oil.
5. Take one lumpia wrapper and place it on a flat surface. Spoon 2 tablespoons of the vegetable mixture onto the center of the wrapper.
6. Fold the bottom part of the wrapper over the filling, then fold the sides inward. Roll the wrapper tightly until the filling is fully enclosed. Seal the edge with a bit of water.
7. Repeat the process until all the filling is used up.
8. Fry the lumpia in the hot oil until golden brown. Drain excess oil on paper towels.
9. Serve hot with sweet chili sauce or vinegar dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
This recipe makes 12-15 pieces of lumpia.
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 19g
Protein: 4g
Sodium: 300mg
Fiber: 2g
Sugar: 5g
Substitutions for ingredients:
- If ubod is not available, you can use bamboo shoots or jicama instead.
- You can substitute tofu with ground pork or chicken.
Variations:
- You can add shrimp or ground meat to the filling for added protein.
- You can also add shredded cabbage or bean sprouts to the filling for added crunch.
Tips and tricks:
- Make sure to drain excess liquid from the vegetable mixture before filling the lumpia wrappers to prevent them from getting soggy.
- Use a non-stick frying pan to prevent the lumpia from sticking to the pan.
- You can freeze the lumpia before frying for future use.
Storage instructions:
Store leftover lumpia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat lumpia in the oven or toaster oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the lumpia on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Lumpiang ubod pairs well with steamed rice or pancit noodles.
Suggested side dishes:
- Garlic fried rice
- Stir-fried vegetables
- Chicken adobo
Troubleshooting advice:
- If the lumpia wrappers are too dry, brush them with a bit of water to make them more pliable.
- If the lumpia wrappers tear, you can patch them up with a bit of water and another wrapper.
Food safety advice:
- Make sure to cook the lumpia until the filling is fully cooked to prevent foodborne illness.
- Store leftover lumpia in the refrigerator within 2 hours of cooking.
Food history:
Lumpiang ubod is a Filipino dish that originated from the Southern Tagalog region. It is a popular dish served during special occasions and celebrations.
Flavor profiles:
Lumpiang ubod is a savory and slightly sweet dish with a crispy texture from the fried lumpia wrapper.
Serving suggestions:
Serve lumpiang ubod as an appetizer or as a main dish with steamed rice or noodles.
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Region: Filipino