📝 About This Recipe
A celebrated delicacy from the Philippines, Lumpiang Ubod features the tender, crisp 'heart' of a coconut tree sautéed with shrimp and pork. Unlike its deep-fried cousins, this version is served 'fresh,' wrapped in a delicate homemade egg crepe and smothered in a signature sweet-and-salty garlic gravy. It is a sophisticated harmony of textures and flavors that represents the pinnacle of Filipino vegetable-based merienda.
🥗 Ingredients
The Filling
- 4 cups Fresh Ubod (Heart of Palm) (julienned into matchsticks)
- 250 grams Shrimp (peeled, deveined, and chopped)
- 150 grams Pork Belly (boiled until tender and finely sliced)
- 1 piece Carrot (medium, julienned)
- 4 cloves Garlic (minced)
- 1 piece Onion (medium, chopped)
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
Fresh Crepe Wrapper
- 1 cup All-purpose Flour
- 1/4 cup Cornstarch
- 2 pieces Eggs (large)
- 1.5 cups Water
- 1 tablespoon Vegetable Oil (plus extra for greasing the pan)
Sweet Garlic Sauce
- 1/4 cup Soy Sauce
- 1/2 cup Brown Sugar (packed)
- 2 cups Water
- 2 tablespoons Cornstarch (dissolved in 3 tbsp water for slurry)
- 3 cloves Garlic (finely minced)
Assembly and Garnish
- 10 pieces Green Leaf Lettuce (washed and dried)
- 1/2 cup Peanuts (roasted and crushed)
- 2 tablespoons Fresh Garlic (minced very finely for topping)
👨🍳 Instructions
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1
Prepare the filling: In a large pan or wok, heat a tablespoon of oil over medium heat. Sauté the onion and minced garlic until fragrant and translucent.
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2
Add the sliced pork belly and cook for 3-4 minutes until lightly browned. Stir in the chopped shrimp and cook just until they turn pink.
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3
Add the julienned ubod (heart of palm) and carrots. Stir-fry for 5-7 minutes. The ubod should be tender but still retain a slight 'snap'.
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4
Season with fish sauce and black pepper. Remove from heat and transfer to a colander set over a bowl. It is crucial to drain all excess liquid so the wrappers don't get soggy.
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5
Make the wrappers: In a bowl, whisk together flour, cornstarch, eggs, water, and oil until the batter is completely smooth. Strain through a fine-mesh sieve to remove any lumps.
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6
Lightly grease a non-stick 8-inch skillet with oil and set over low heat. Pour 1/4 cup of batter into the center and swirl the pan to coat the bottom evenly.
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7
Cook for 45-60 seconds until the edges start to lift. Carefully peel the crepe off—do not flip it. Repeat until all batter is used, stacking crepes with wax paper in between.
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8
Make the sauce: In a small saucepan, combine water, soy sauce, and brown sugar. Bring to a gentle boil over medium heat.
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9
Stir in the minced garlic. Slowly pour in the cornstarch slurry while whisking constantly. Simmer until the sauce thickens into a glossy, pourable glaze. Set aside to cool.
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10
Assemble the lumpia: Lay a crepe flat on a clean surface. Place a leaf of lettuce on the crepe, letting the ruffled edge peek out from the top.
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11
Spoon 2-3 tablespoons of the drained filling onto the center of the lettuce. Fold the bottom edge of the crepe up, then fold the sides inward to create a snug roll.
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12
Drizzle a generous amount of the sweet garlic sauce over the roll, or serve it on the side. Top with crushed peanuts and extra minced garlic for a pungent kick.
💡 Chef's Tips
If fresh ubod is unavailable, you can use canned heart of palm, but rinse it thoroughly to remove the brine scent. Always drain the sautéed filling for at least 15 minutes; excess moisture is the enemy of a perfect wrap. For the smoothest sauce, use a whisk and don't stop stirring until the cornstarch is fully cooked through. If your crepes are tearing, add one extra egg to the batter to increase the protein structure and elasticity. To keep the wrappers soft, keep them covered with a damp paper towel until you are ready to assemble.
🍽️ Serving Suggestions
Pair with a cold glass of Sago't Gulaman (sweetened palm jelly drink) for a classic Filipino snack experience. Serve as a light lunch alongside Pancit Bihon (rice noodles) to balance the textures. Add a side of spicy vinegar dip if you prefer a sharper contrast to the sweet sauce. For an elegant presentation, garnish with sprigs of fresh cilantro or scallions.