Fresh Lumpiang Ubod

PORKSAVOR® All-In-One Seasoning Mix

Ingredients

Lumpia Wrapper
  • 1 cup (240ml) Milk, fresh
  • 2 pcs. (100g) Eggs, beaten
  • 1/2 cup (125ml) Water
  • 2 Tbsps. (30ml) Cooking oil
  • 1 cup (116g) All-purpose flour
Filling
  • 1 Tbsp. (15ml) Cooking oil
  • 1/2 cup (50g) Onions, sliced
  • 1/4 cup (40g) Garlic, minced
  • 3 Tbsps. (30g) Celery, chopped
  • 1 1/4 cups (100g) Carrots, cut into thin strips
  • 3/4 cup (100g) Kamote, cut into thin strips
  • 1 cup (250ml) Chicken stock, from boiled chicken
  • 1 1/3 cups (100g) Baguio beans, cut into thin strips
  • 3/4 cup (20g) Tengang daga, soaked in hot water, drained, chopped
  • 3 1/3 cups (400g) Ubod, cut into strips, blanched
  • 1 cup (90g) Chicken breast, boiled, shredded
  • 1 pack (8g) PORKSAVOR® All-In-One Seasoning Mix
  • 1 Tbsp. (12g) White sugar
  • 1 Tbsp. (15ml) Fish sauce
  • 1/2 tsp. (1.1g) Ground black pepper
Sauce
  • 1/2 cup (100g) Brown sugar
  • 2 tsps. (10ml) Soy sauce
  • 2 Tbsps. (16g) Cornstarch
  • 3/4 cup (180ml) Water
  • 2 Tbsps. (20g) Garlic, minced

Procedure

  1. WHISK & CHILL. To prepare lumpia wrapper, combine milk, egg, water, and oil. Gradually whisk in flour until no more lumps. Let it chill for 2 hours.
  2. COOK. Heat non-stick pan over medium-low heat. Pour 1/3 cup of batter mixture and tilt pan to distribute mixture evenly. Cook until top is dry, flip then cook for 30 seconds. Transfer to a plate then do the same for the rest of the batter. Set aside.
  3. SAUTÉ & SIMMER. To cook the filling, sauté onion, garlic, celery in a heated wok with oil. Add carrot, kamote, and 1/2 cup chicken stock. Simmer until carrot and kamote are cooked. Add green beans, tengang daga, ubod, and chicken. Mix well.
  4. MIX & SEASON. In a bowl, mix 1/2 cup chicken stock, PORKSAVOR®, sugar, fish sauce, and pepper. Add this to the vegetables and mix well. Set aside.
  5. SIMMER & MIX. To cook the sauce, add brown sugar in a saucepan. Let it caramelize over medium heat. In a separate bowl, combine soy sauce, cornstarch, and water. Mix well then add to the saucepan. Cook until thick. Add the garlic. Set aside.
  6. ASSEMBLE & STYLE. To cook the sauce, add brown sugar in a saucepan. Let it caramelize over medium heat. In a separate bowl, combine soy sauce, cornstarch, and water. Mix well then add to the saucepan. Cook until thick. Add the garlic. Set aside.

Cooking Tips

After mixing the batter for the wrapper, cover and keep in the refrigerator for at least 2 hours before making into lumpia wrappers. Allowing the batter to rest will give you a wrapper that is thin, delicate, and with a nice tender texture.

  Cooking Time: 40 minutes   Preparation: 2 hours and 20 minutes   Servings: 6   Serving size: 2 pcs. Fresh Lumpiang Ubod + 1/4 cup sauce (328g)

Products Used

PORKSAVOR®  All-In-One Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
740.6
Carbohydrates (g)
116.9
Proteins (g)
24.6
Fat (g)
19.4
Dietary Fiber (g)
9.8
Calcium (mg)
256.1
Iron (mg)
6.6
Sodium (mg)
607.3

Good to Know Nutrition Facts

Meal Serving Idea: 2 pcs. Fresh Lumpiang Ubod, 1/4 cup peanut sauce, 1 cup rice, 1 pc. Chico Bamboo shoot is a rich source of Potassium that is essential in maintaining normal blood pressure.

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