How to Cook Deep Fried Lumpiang Ubod
Fried lumpiang ubod is a crispy Filipino spring roll filled with tender heart of palm, perfectly golden on the outside and served with a tangy spiced vinegar dipping sauce.
Servings: 25 pcs
Calories: 135kcal
Ingredients
- 1 kilo heart of palm or ubod julienne and blanched
- 1/8 cup vegetable oil
- 1/2 cup red onion chopped
- 1 Tbsp. salt
- 25 spring roll or lumpia wrappers
- 3 Tbsp. cornstarch mixed in 1/3 cup water
- vegetable oil for deep frying
- 3 lettuce leaves
- spiced vinegar native vinegar with chopped onion, pepper, ginger and garlic for dipping
Instructions
How to cook Deep Fried Lumpiang Ubod:
- Heat a large pan over medium high heat, add the 1/8 cup oil and saute red onion until transparent.
- Add blanched heart of palm into the pan and lower heat to medium. Continue mixing for at least 10 minutes. Season with salt.
- Place sauteed heart of palm in a colander to drain off excess liquid and cool.
- Take a piece of spring roll or lumpia wrapper and lay it on a plate.
- Fill the center of the wrapper with approximately 2 tablespoons of ubod filling, fold the sides and roll it until it wraps the whole filling.
- Seal the edges of the spring roll with the cornstarch mixture.
- Pour vegetable oil in a deep frying pan just enough to cover the spring roll; approximately 2 inches.
- Heat the oil and deep fry the spring rolls for about 3 to 5 minutes or until it turns golden brown.
- Serve with lettuce and spiced vinegar.