Fresh Lumpia (Spring Roll) Recipe 1

Ingredients for Wrapper:

  • 2 whole eggs
  • 2 cups of cornstarch
  • 2 cups of water
  • 1 tablespoon of vegetable oil

Ingredients for Filling:

  • ½ cup of vegetable oil
  • 3 large cloves of garlic, finely minced
  • 1 large onion, finely chopped
  • ¼ kilogram of lean ground pork (boiled in 2 ½ cups of water, to make meat stock)
  • ¼ kilogram of fresh shrimp, shelled and finely chopped (boil shrimp shells and head in 1 ½ cups of water, to make shrimp stock)
  • 1 cup of shrimp stock
  • 1 kilogram of ubod, cut into thin and 1-inch long strips
  • 1 teaspoon of iodized salt, or to taste
  • 1 teaspoon of ground black pepper, or to taste
  • 10 stalks of fresh onion leaves, or as needed

Ingredients for Sauce:

  • ½ teaspoon of sugar, or to taste
  • 1 tablespoon of soy sauce, or to taste
  • 2 cups of meat stock 1 teaspoon of salt, or to taste
  • 2 tablespoons of cornstarch, or as needed (dissolved in small amount of water)
  • 5 large cloves of garlic, finely minced

Procedure for Wrapper:

  1. In a bowl, combine together all the ingredients. Mix well until batter is smooth and creamy.
  2. Put a Teflon pan over low heat. Pour 1/4 cup of egg mixture, must cover all surface of the pan.
  3. Wrapper is cooked when the edges are lifting from the pan. Remove the thin sheet by using a pair of flat thongs. Spread each cooked sheet on lightly-oiled plates.

Procedure for Filling:

  1. Heat oil on a deep pan or wok over medium-low heat. Sauté garlic until light brown, and onion, until softened. Add shrimp. Stir to blend well. Add drained ground pork. Continue sauteing for 5 minutes; or until pork starts to brown.
  2. Pour shrimp stock. Cover and simmer for another 5 minutes.
  3. Stir in the ubod strips. Return cover and simmer over medium-low heat. Stir at regular intervals to make sure that ubod strips are cooked evenly.
  4. When ubod strips are soft enough to bite and chew, remove heat. Transfer the ubod filling to a strainer. Drain well because excess liquid will ruin the lumpia wrapper.

Procedure for Sauce:

  1. In a small saucepan, mix together sugar, soy sauce, meat stock (strained in fine sieve), and salt.
  2. Boil over low heat. Add dissolved cornstarch. Stir in garlic. Simmer until thick.

To Roll Lumpiang Ubod:

  1. Put 2 onion leaves on one side of the wrapper. Arrange 2 tablespoons of filling.
  2. Carefully fold the three edges of wrapper over the filling, starting on each side.
  3. Use all your fingers to make sure that the filling is snugly-together, before you start rolling.
  4. Put rolled lumpia on a serving plate and pour sauce on top.
  5. Serve hot or warm.

sources: macjam1490.multiply.com, hubpages.com, photo from

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