Filipino Recipe · Lumpia/Spring Rolls · Lutong Bahay (Daily Menu) · Spring Rolls · Vegetables

Lumpiang Ubod (Marikina Version)

This recipe of Lumpiang Ubod is definitely authentic. The vegetables can be served as is with sauce (hubad) or wrapped in fresh lumpia wrapper with the sauce. Best with native green lettuce topped with a shake of mixed brown sugar/ground peanuts and a sprig of cilantro or wansoy. The combination of veggies are perfectly delish. Special credits to Lola Ave of Marikina for this recipe.

When making this recipe, choose the veggies of your choice, if you can’t buy all; just choose whatever is available in the market. Like togue, labong, or kalabasa. More yellow camote sweetens it; more green veggies will improve crispness. You may reduce the amount of veggies to half if preparing for family consumption. This is a party size recipe.

Lumpiang Ubod (Marikina Version)

½ kilo carrots
½ kilo yellow camote (sweet potato)
½ kilo singkamas (jicama)
1 kilo ubod
½ kilo patatas
½ kilo green papaya (hilaw)
¼ kilo bitsuelas (Baguio beans)
2 stalks celery
¼ cup oil
5 cloves garlic, minced
1 white onion, diced
100 grams hibe, (dried peeled shrimp)
½ kilo ground pork, (pigue ng baboy)
1 teaspoon atsuete powder (or 2 tbsp annatto seeds)
½ cup toasted peanuts, powdered or grounded
2 bunch of green lettuce

Optional: (Add ons)
¼ kilo chicharo or Chinese snow pea (100 grams)
¼ kilo cabbage

Lumpia Sauce:
3 cups water
½ cup soy sauce,
2 tbsp salt,
½ to ¾ cup brown sugar
1 tablespoon garlic, minced
½ cup toasted peanuts, grounded
2 tablespoon peanut butter
½ cup water + 2 tbsp cornstarch, dissolved (slurry)

2-3 packs fresh lumpia wrapper

1. Prepare and cut all the veggies into thin short julienne strips (about an inch in length) and pan fry each in a wok (kawali).

2. Optional ingredients: chicharo, cut each diagonally in thin strips. For the cabbage, cut it into short thin strips too. Pan-fried but still slightly crispy.

3. Soak the hibe in little water and mash with mortar and pestle until fine in texture. Set aside. Season ground pork with 1 tablespoon salt and mix well. Set aside.

4. In a wok, heat oil and saute garlic and onions until fragrant. Add the hibe and ground pork and add 1 teaspoon atsuete powder (or 2 tablespoon annatto seeds immersed in 1 tsp oil). Let it cook until the pork becomes oily and cooked through.

5. Add all fried veggies,continue turning and tossing and then sprinkle ground peanuts. Toss and turn until all ingredients are all incorporated.

6. Transfer in a big bowl, let it cool. Tip: Make a deep well at the middle of the mound of lumpia and let oil drip and accumulate. Discard excess liquid or use a perforated bowl to let it drain well.

7. You can start wrapping the veggies using a fresh lumpia wrapper, lined with lettuce and then add some portion of filling. Seal the wrapper with a dab of water on the end. Wrap until all fillings are wrapped.

8. For Lumpia Sauce: In a deep saucepan, mix together 3 cups of water, ½ cup soy sauce, 2 tbsp salt, ½ to ¾ cup brown sugar, 1 tbsp minced garlic, ½ cup ground peanuts, 2 tbsp peanut butter. Slowly, bring the mixture to a boil and then add the cornstarch slurry gradually to the mixture. Keep it at a simmering point and continue stirring until the mixture thickens (not so thick or thin). You will know that you got the best blend, when the sauce tastes sweet and salty.

Happy Cooking and enjoy! Bon appettit!

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