How to cook: Lumpiang ubod (heart of palm spring rolls)

How to cook: Lumpiang ubod (heart of palm spring rolls) takes about 45 minutes from beginning to end. Watching your figure? This dairy free recipe has 301 calories, 14g of protein, and 15g of fat per serving. For 70 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Easter. 51 person were glad they tried this recipe. It works well as a Vietnamese side dish. A mixture of wansuy, vegetable cooking oil, corn starch, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by feastasia.casaveneracion.com. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, take a look at these similar recipes: Ginataang ubod (heart of palm in coconut cream), How to cook: Lumpiang togue (spring rolls with mung bean sprouts filling), and Lumpiang Ubod.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsCook the filling:Cut the ubod into matchsticks (see photo).Cut the chicken into thin slices — as thinly as you can, thin enough to cook in minutes.Peel and finely mince the garlic.Cut the onion leaves and wansuy into one-inch lengths.Heat the cooking oil.Saute the garlic until fragrant. Add the chicken and cook until no longer pink. Season with patis and pepper and cook over high heat for about 2 minutes, stirring often.Add the ubod. Stir well. Lower the heat, cover and cook for about 10 minutes. If the ubod is not tender after 10 minutes, it probably came from a mature palm tree and it’ll take over 30 minutes or longer to cook.When the ubod is done (should still be slightly crisp), add the onion leaves and wansuy. Stir well. Season with more patis if necessary. Turn off the heat, drain any liquid and transfer the cooked filling to a large shallow plate and cool. COOL. If you wrap the filling while hot, the wrappers will get soaked with steam and the lumpia will turn soggy.While the filling cools, make the wrappers.Make the wrappers:Beat the egg. Pour in the water. Add the starch, flour and oil. Mix until smooth. Pour 1/3 cup of the mixture into a hot non-stick frying pan (a 10-inch frying pan is the ideal size). Cook until the edges start to pull away from the sides of the pan. Cook a little longer if you want a lightly browned wrapper. Turn the pan upside down into a plate. Repeat until the bowl full of wrapper mixture has been used up.Assemble the spring rolls:Lay a wrapper flat on a plate. Place two tablespoonfuls of the filling across the middle. Fold the edge nearest you to cover the filling. Take the side edges and fold over the center then roll the entire thing.Make the peanut sauce:This sauce is the traditional accompaniment for Vietnamese spring rolls. I mentioned that we had Vietnamese spring rolls for dinner last night and we had leftover peanut sauce (no leftover spring rolls).Mix together 2 tablespoonfuls of patis, 1/4 cup of hoisin sauce, 1 tablespoonful of tamarind paste (you can substitute mild vinegar), 1/2 cup of creamy peanut butter and 1/2 cup of hot water. Pour over the lumpiang ubod or serve on the side.

 

Step by step:

Cook the filling

1. Cut the ubod into matchsticks (see photo).

2. Cut the chicken into thin slices — as thinly as you can, thin enough to cook in minutes.Peel and finely mince the garlic.

3. Cut the onion leaves and wansuy into one-inch lengths.

4. Heat the cooking oil.

5. Saute the garlic until fragrant.

6. Add the chicken and cook until no longer pink. Season with patis and pepper and cook over high heat for about 2 minutes, stirring often.

7. Add the ubod. Stir well. Lower the heat, cover and cook for about 10 minutes. If the ubod is not tender after 10 minutes, it probably came from a mature palm tree and it’ll take over 30 minutes or longer to cook.When the ubod is done (should still be slightly crisp), add the onion leaves and wansuy. Stir well. Season with more patis if necessary. Turn off the heat, drain any liquid and transfer the cooked filling to a large shallow plate and cool. COOL. If you wrap the filling while hot, the wrappers will get soaked with steam and the lumpia will turn soggy.While the filling cools, make the wrappers.Make the wrappers:Beat the egg.

8. Pour in the water.

9. Add the starch, flour and oil.

10. Mix until smooth.

11. Pour 1/3 cup of the mixture into a hot non-stick frying pan (a 10-inch frying pan is the ideal size). Cook until the edges start to pull away from the sides of the pan. Cook a little longer if you want a lightly browned wrapper. Turn the pan upside down into a plate. Repeat until the bowl full of wrapper mixture has been used up.Assemble the spring rolls:Lay a wrapper flat on a plate.

12. Place two tablespoonfuls of the filling across the middle. Fold the edge nearest you to cover the filling. Take the side edges and fold over the center then roll the entire thing.Make the peanut sauce:This sauce is the traditional accompaniment for Vietnamese spring rolls. I mentioned that we had Vietnamese spring rolls for dinner last night and we had leftover peanut sauce (no leftover spring rolls).

13. Mix together 2 tablespoonfuls of patis, 1/4 cup of hoisin sauce, 1 tablespoonful of tamarind paste (you can substitute mild vinegar), 1/2 cup of creamy peanut butter and 1/2 cup of hot water.

14. Pour over the lumpiang ubod or serve on the side.

Nutrition Information:

covered percent of daily need