Of all the different kinds of lumpia found in the Philippines, the one from Negros Occidental is different from the other lumpia in other regions. Lumpiang Ubod (fresh palm spring rolls) from Silay, Negros Occidental has a fresh delicate wrapper, is made with young ubod—white strips of fibrous meat from the heart of the palm vegetable—and is served without a peanut sauce which often accompanies the spring rolls.
Lumpiang ubod Wrapper:
- 2 eggs
- 3 oz/75 g cornflour
- ½ pint/250 ml water
- peanut oil
Lumpia Ubod Filling:
- 2 tbsp. oil
- 1 garlic clove, crushed
- 1 small onion, thinly sliced
- 4 oz/100 g parboiled lean pork, diced
- 2 oz/50 g ham, shredded
- 4 tbsp. peeled chopped prawn
- 2 oz/50 g cooked chickpeas
- 8 oz/200 g ubod (coconut palm hearts), shredded
- 6 oz/150 g French beans, shelled
- 1 carrot, shredded
- 12 oz/300 g cabbage, shredded
- 12 sprigs onions
- salt and pepper
- 12 crisp lettuce leaves
- 12 lumpia wrappers
Lumpiang Ubod sauce:
- ¼ pint (or more) chicken stock
- 2 oz/50 g sugar
- 2 tbsp. soya sauce salt
- 1 tbsp. cornflour
- 3 tbsp. cold water
- 1-2 tsp. finely minced garlic
To make Lumpia Wrapper:
- Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
- Blend the cornflour with water, adding the water gradually to ensure smoothness.
- Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
- Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
- Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.
Lumpia Ubod Filling:
- Heat the oil and lightly fry the garlic and onion until soft.
- Add the pork and ham, cook, stirring for a few minutes.
- Add prawns and chickpeas and cook a little longer.
- Stir in the ubod, beans, carrot and cabbage.
- Season with salt and pepper.
- Cover and simmer until the vegetables are just tender. Drain and cool.
- Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
- Serve with Lumpiang Ubod sauce.
Lumpia Ubod Sauce:
- Bring the stock to the boil with the sugar, soya sauce and salt.
- Blend the cornflour with the cold water and stir it into the stock.
- Simmer, stirring for 2-3 minutes, until the sauce thickens.
- Sprinkle the minced garlic on the top.