Description: A delightful and refreshing take on Filipino spring rolls, Fresh Lumpia (Lumpiang Ubod) is a savory and slightly sweet treat. This recipe features a medley of fresh vegetables, pork, shrimp, and tofu, all wrapped in a delicate homemade crepe-like wrapper and generously drizzled with a rich and nutty peanut sauce. This version includes a breakdown of how to create the lumpia wrapper from scratch, making it a truly rewarding culinary experience.
Ingredients:
For Filling:
- 2 cups ubod (heart of palm), julienned or (alternatively sweet potato, peeled and cubed)
- 2 tbsp fish sauce (patis)
- 1 ½ cup carrots, julienned
- ½ cup water
- ½ cup peanuts, crushed
- 6 pieces Lettuce leaves, washed and dried
- ½ lb pork, thinly sliced (you can use any meat)
- 1 pack extra firm tofu, sliced in strips
- 1 cup shrimp, shelled and deveined
- 2 cups string beans (baguio beans), chopped
- 1 medium sized onion, chopped
- 3 tbsp garlic, minced
- 1 pork cube (bouillon cube)
For Lumpia Wrapper:
- 1 cup all-purpose flour
- 2 large raw eggs
- 2 tbsp cooking oil, plus more for greasing the pan
- ½ tsp salt
- 1½ cups milk
For the Lumpia Sauce:
- 2-3/4 cups water
- ¼ cup soy sauce
- ¾ cup brown sugar, packed
- ½ teaspoon salt
- 1 cup unsalted peanuts, ground
- 1 head garlic (about 3 tablespoons), peeled and minced
- 3 tablespoons cornstarch
- 2 tablespoons peanut butter (smooth or chunky, your preference)
Preparation:
Step 1: Prepare the Vegetables:
- Julienne the carrots and ubod (or sweet potato).
- Chop the string beans into bite-sized pieces.
- Mince the garlic and chop the onion.
- Slice the tofu into strips.
- Shell and devein the shrimp.
- Thinly slice the pork.
Step 2: Prepare the Lettuce and Peanuts:
- Wash and thoroughly dry the lettuce leaves.
- Crush the peanuts if using whole peanuts.
Step 3: Cook the Filling:
- Heat a large wok or deep pan over medium heat. Add about 2 tablespoons of cooking oil.
- Sauté the garlic until fragrant and lightly golden. Add the chopped onions and cook until translucent.
- Add the thinly sliced pork and cook until it turns light brown.
- Crumble the pork cube (bouillon cube) into the pan. Add ½ cup of water and simmer until the pork is tender, about 10-15 minutes.
- Add the shrimp and cook until pink and opaque, about 2-3 minutes. Be careful not to overcook the shrimp.
- Add the ubod (or sweet potato) and sauté for about 5 minutes, until tender.
- Add the tofu strips and cook for a few more minutes, gently stirring to avoid breaking them.
- Add the carrots and string beans.
- Season with fish sauce (patis) and stir well to combine all the ingredients. Cook until the vegetables are tender-crisp, about 5-7 minutes.
- Taste and adjust seasoning as needed. Remove the filling from the heat and set aside to cool slightly.
Step 4: Make the Lumpia Wrappers:
- In a mixing bowl, crack the eggs and beat lightly.
- Pour in the milk and continue beating until well combined.
- Season with salt.
- Gradually add the all-purpose flour, whisking continuously to avoid lumps. Continue whisking until the batter is smooth and free of lumps.
- Add the 2 tablespoons of cooking oil and whisk to combine well. The batter should be thin and pourable, similar to crepe batter.
Step 5: Cook the Lumpia Wrappers:
- Heat a non-stick pan or crepe pan over the lowest heat setting. It’s crucial to use low heat to prevent the wrappers from burning or becoming too crispy.
- Lightly spray the pan with cooking oil or grease with butter.
- Pour approximately ¼ to ½ cup of the batter into the center of the pan. Immediately tilt and swirl the pan to distribute the batter evenly into a thin, circular shape.
- Cook for about 2 minutes, or until the top part of the wrapper appears dry and opaque, and the edges start to lift slightly. There’s no need to flip the wrapper.
- Gently use a thin spatula to loosen the edges of the wrapper and carefully remove it from the pan.
- Place the cooked wrapper on a flat plate or tray lined with parchment paper to prevent sticking.
- Repeat the process until all the batter is used, stacking the wrappers on top of each other with parchment paper in between.
Step 6: Make the Peanut Sauce:
- In a saucepan, combine the water, soy sauce, brown sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- Add the ground peanuts and minced garlic. Simmer for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- In a small bowl, whisk together the cornstarch and a small amount of cold water (about 2-3 tablespoons) to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce, whisking continuously to prevent lumps.
- Add the peanut butter and stir until it is fully incorporated and the sauce is smooth and thickened to your desired consistency. If the sauce is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to thicken further.
- Taste and adjust seasoning as needed.
Step 7: Assemble the Fresh Lumpia:
- Lay a lumpia wrapper flat on a clean surface.
- Place a lettuce leaf on the wrapper.
- Spoon a generous amount of the cooled filling onto the lettuce leaf.
- Fold the sides of the wrapper inward, then roll it up tightly from the bottom, like a burrito.
- Repeat until all the filling and wrappers are used.
Step 8: Serve the Fresh Lumpia:
- Arrange the fresh lumpia on a serving platter.
- Drizzle generously with the peanut sauce.
- Garnish with additional crushed peanuts, if desired.
Why you will love this recipe:
- Fresh and Flavorful: The combination of fresh vegetables, savory meats, and sweet peanut sauce creates a harmonious blend of flavors that will tantalize your taste buds.
- Homemade Goodness: Making the lumpia wrappers from scratch adds a special touch and ensures a light and delicate texture.
- Customizable: You can easily adjust the filling ingredients to suit your dietary preferences or what you have on hand. Substitute the meat for other vegetables or even seafood.
- Nutritious: Packed with vegetables and lean protein, this dish is a relatively healthy option compared to fried spring rolls.
- Impressive Presentation: The colorful ingredients and artful assembly make this dish a visually appealing centerpiece for any gathering.
Serving Suggestions:
- Serve the fresh lumpia as an appetizer, a light meal, or a snack.
- Accompany with extra peanut sauce for dipping.
- Garnish with chopped green onions, toasted sesame seeds, or a sprinkle of chili flakes for added flavor and visual appeal.
- Serve alongside other Filipino dishes like pancit or adobo for a complete and satisfying meal.
- For a vegetarian option, omit the pork and shrimp and add more tofu or other vegetables.
Tips:
- Wrapper Thickness: Experiment with the amount of batter you pour into the pan to achieve your desired wrapper thickness. Thinner wrappers are more delicate, while thicker wrappers are more durable.
- Wrapper Texture: Ensure the pan is not too hot, or the wrappers will become crispy and difficult to roll. Low heat is key.
- Filling Consistency: Avoid overcooking the vegetables in the filling to maintain a crisp-tender texture.
- Peanut Sauce Consistency: Adjust the amount of water or cornstarch to achieve your desired peanut sauce consistency.
- Make Ahead: The filling and peanut sauce can be made ahead of time and stored in the refrigerator for up to 2 days. The wrappers are best made fresh.
- Leftovers: Leftover fresh lumpia can be stored in the refrigerator for up to 2 days. Wrap them tightly in plastic wrap to prevent the wrappers from drying out. The peanut sauce can be stored separately in an airtight container.
Prep Time: 45 minutes Cook Time: 1 hour Total Time: 1 hour 45 minutes
Nutritional Information:
- Calories: Approximately 350-450 per serving (depending on portion size and ingredients used)
- Protein: 15-20g
- Sodium: 500-700mg
Conclusion:
Fresh Lumpia is a culinary adventure that brings together the freshest ingredients and the satisfaction of homemade goodness. While it may require a bit of time and effort, the result is a truly rewarding and delicious dish that is perfect for sharing with family and friends. So, gather your ingredients, roll up your sleeves, and embark on a journey to create this iconic Filipino delicacy. Enjoy the experience!
Questions and Answers:
- Can I use store-bought lumpia wrappers instead of making them from scratch?
- Yes, you can! While homemade wrappers are preferred for their delicate texture, store-bought lumpia wrappers can be a convenient alternative, especially if you are short on time. Look for the thin, crepe-like kind, rather than the spring roll wrappers that are designed to be fried. Just be sure to lightly moisten them before filling to prevent them from cracking.
- What is ubod, and what can I use as a substitute if I can’t find it?
- Ubod is the heart of the coconut palm, a tender and slightly sweet vegetable that is commonly used in Filipino cuisine. If you can’t find ubod, a good substitute is sweet potato. Make sure you peel the sweet potato first, dice the potato into 1/4 to 1/2 in dice and then par-boil the sweet potato before adding them into the recipe.
- Can I make this recipe vegetarian?
- Absolutely! To make this recipe vegetarian, simply omit the pork and shrimp and add more tofu or other vegetables like mushrooms, bamboo shoots, or jicama. You can also substitute the fish sauce with a vegetarian oyster sauce or soy sauce.
- How can I prevent the peanut sauce from becoming too thick?
- If the peanut sauce becomes too thick, gradually add a little more water until you reach your desired consistency. Make sure to stir continuously while adding the water to prevent lumps from forming.
- Can I freeze the fresh lumpia?
- Freezing fresh lumpia is not recommended, as the wrappers can become soggy and the vegetables can lose their texture. It’s best to enjoy fresh lumpia shortly after it is assembled. However, you can freeze the filling and the peanut sauce separately for up to 2 months. Thaw them completely before assembling the lumpia.
