Fresh Lumpia With Ubod and Pork Giniling

Fresh lumpia should be tasty even without the sauce. This recipe is for a classic lumpiang ubod, a veggie-filled delicacy from Negros. It has all the typical components, like ubod (heart of palm), carrots, and Baguio beans, thinly sliced into crunchy matchsticks.

But it also has one surprise ingredient that sets it apart: Knorr Shrimp Cubes. While most fresh lumpia recipes only use fish sauce, this addition takes the linamnam factor to a new level. If you’ve never learned how to make fresh lumpia, this is the version to try. The sweet-savory dipping sauce gives the lumpia some oomph, but it’s already pretty satisfying without it.

Tips

Top the sauce with ground, unsalted peanuts and more chopped garlic.

40 min.
5 People
Easy
Budget

Ingredients

For the filling:

3 tbsp cooking oil
1 pc white onion, chopped
2 cloves garlic, minced
250 g ground pork
1 pc Knorr Shrimp Cube
pinch of ground black pepper
1 pc medium carrot, cut into matchstick pieces
8-10 pcs Baguio beans, cut into thin diagonal pieces
300 g fresh ubod, cut into matchstick pieces, washed, and drained
2 tbsp fish sauce

For the sauce:

1/4 cup brown sugar
2 tbsp soy sauce
1 tbsp chopped garlic
1 tbsp cornstarch
1 cup water

For assembly:

8-12 pcs lumpia wrapper
8-12 pcs lettuce leaves

Cooking Method

Make the filling: Heat oil in a pan. Sauté onions and garlic. Add pork and cook until its color changes. Add Knorr Shrimp Cube and season with pepper.
Stir in vegetables and fish sauce. Mix well. Cook, covered, for 5-8 minutes. Transfer to a colander to drain excess liquid, then let cool.
Make the sauce: Combine all ingredients in a saucepot. Mix well and simmer over low heat until thick. Set aside.
Assemble the lumpia: Lay a wrapper on a plate. Place a lettuce leaf in the center. Top with 2 tablespoons of filling. Fold the lower end over, then roll the wrapper with the filling. Repeat with remaining ingredients. Serve with sauce on top or the side.

For an even lighter take on fresh lumpia, you can replace the ground pork with tofu or shrimp. Feel free to pack your rolls with other vegetables on top of the ones listed here. Try singkamas (jicama) for mild, refreshing sweetness or paper-thin slices of garlic, like what you’d tuck into a Korean barbecue wrap. If you want a spicy spring roll, be bold and add chopped siling labuyo – seeds and all. Here’s another fun trick: fry your lumpia! It won't be as light or “sariwa,” but everyone loves an occasional crunchy treat.