Fresh Lumpia with Ubod recipe
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Ingredients
- 2 cups shrimp - deveined, cut into strips, heads reserved 2 tablespoons olive oil 2 cloves garlic, minced 1 medium onion, chopped ⅓ cup diced ham 1 chorizo de bilbao (spicy Spanish semi-cured sausage), cut into strips 1 (18.4 ounce) lean pork tenderloin, diced salt and ground black pepper to taste 1 tablespoon soy sauce 1 teaspoon white sugar ½ head cabbage, shredded 1 potato, cut into strips ⅔ cup chickpeas, drained 2 stalks celery, cut crosswise into slices 1 carrot, cut into strips 1 ubod (heart of palm), cut into strips 25 leaves lettuce 25 lumpia wrappers
Nutrition Info
- 91.6 caloriescarbohydrate: 8.7 gcholesterol: 27.3 mgfat: 2.9 gfiber: 1.3 gprotein: 7.6 gsaturatedFat: 0.8 gservingSize: -sodium: 167.9 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Fresh Lumpia with Ubod
Directions
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Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve.
Heat olive oil in a skillet over medium heat. Add garlic, cook and stir until slightly brown, 1 to 2 minutes. Add onion, cook until translucent, about 5 minutes. Stir in ham and chorizo, cook until juices release, about 2 minutes. Add pork, cook and stir until no longer pink, about 7 minutes. Season with salt and pepper.
Place shrimp into the skillet, cook until opaque, about 3 minutes. Add the reserved shrimp juice and mix thoroughly. Add soy sauce and sugar, cook and stir until combined, about 2 minutes more. Add cabbage, potato, chickpeas, celery, carrot, and ubod. Cook until vegetables are tender, about 3 minutes. Let filling cool until safe to handle, at least 10 minutes.
Lay a lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of the filling over the center of the lettuce. Fold 1 end of the wrapper over the filling to secure the lower end, roll wrapper over to cover. Repeat with remaining lettuce, wrappers, and filling.