Lutu-lutuan #10: Lumpiang Ubod

Before anything else, I’d like to give myself a pat on the back for this 10th lutu-lutuan post. πŸ˜€ I hope I get to post more tens of posts! πŸ˜€


I had to think a lot for this lutu-lutuan because I feel like it will get a lot of my sipag. πŸ˜‚ But since I’ve been craving for this, I decided to try cook it.

Lumpiang ubod is one of the variations of lumpiang sariwa, our version of fresh spring rolls. Others use sweet potatoes or turnips as they are usually easier to find than the ubod.

This lutu-lutuan has three parts before we could actually assemble the lumpia itself.

  • Filling
  • Wrapper
  • Sauce

We’ve been cooking lumpiang ubod but this is my first time to actually make the wrapper. We usually just buy the ones in the supermarket. But I tell you, the wrapper really makes the difference so it’s worth making it from scratch. πŸ™‚ I watched this before in a cooking show on TV (Idol sa Kusina). You can search the video online.


When a friend asked me if this is a difficult dish to cook, I can only tell after I’ve done cooking it. Each of the parts was not difficult but the whole dish is a lot of work, at least for me. Ubusan ng sipag ‘to!


For the filling


  • 2 tbsp cooking oil
  • 6 cloves garlic, crushed and minced
  • 2 small onions, sliced thinly
  • 1/4 kg ground pork
  • 1/4 kg shrimp, shelled and chopped into small pieces (I boiled the shrimp heads in 1 cup of water and used it as stock)
  • Patis orΒ Fish sauce (I used 2 tbsp pats)
  • 1/2 kg ubod, julienned
  • 2 small carrots, julienned
  • 100 g Baguio beans, diagonally sliced thinly
  • lettuce leaves (this will be used during the assembling part)


  1. Heat the oil in a pan over medium heat then saute garlic and onion.
  2. Add pork and cook until it turned light brown.
  3. Add shrimps and cook until the color change.
  4. Add fish sauce and cook for another 2 minutes.
  5. Stir in ubod, carrots and beans.
  6. Add the shrimp stock then season with salt and pepper.
  7. Lower the heat, cover the pan and let it simmer for 10-15 minutes or until the ubod is tender.
  8. Drain and let it cool. This way when we wrap it later, the wrap will not get soggy.

For the wrapper


  • 3 eggs
  • 1 1/2 cups water
  • 1 cup cornstarch
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp vegetable oil
  • oil in a cup and 1/2 onion in a fork for brushing the pan


  1. For the batter, beat the eggs in a bowl then mix in the water. Sift the cornstarch and mix in the egg-water mixture. Add salt, sugar and vegetable oil. Mix until well blended and no lumps of solids are present.
  2. This step is the busiest part for me. Β Heat the frying pan in low heat (I used a frying pan with 8″ bottom.) then brush the pan with oil using the onion-fork brush. When the pan is hot, hold away the pan from the stove (using one hand) then pour in 1/4 cup batter in the pan (using your other hand) while swirling the pan until the batter coats the pan evenly.
  3. Set the pan back to the stove. Let the batter cook for about 2 minutes or until you see bubbles on top. Slide the spatula underneath and flip to cook the other side. (Tip: If the batter is already cook, sliding the spatula should be easily done. If it doesn’t slide easily, wait until the batter is cooked but avoid burning it.)
  4. Repeat steps 2 and 3 until you have used all the batter. Be sure to mix the batter every time to make sure that the cornstarch is not settled at the bottom. I just stack each cooked wrappers on top of each other but you can also use baking sheets or wax paper if you’re concerned of them sticking together. The batter mixture can make 9 to 10 wrappers.

For the sauce


  • 2 3/4 cups water
  • 1/4 cup soy sauce
  • 3/4 cup brown sugar
  • salt for seasoning (I used 1/2 tsp)
  • 1 cup unsalted peanuts, chopped
  • 1 head garlic, crushed and minced
  • 3 tbsp cornstarch dissolve in 1/4 cup water (This makes a total of 3 cups water for the sauce)
  • 3 tbsp peanut butter


  1. In a sauce pan, mix soy sauce, water, sugar and salt. Bring to a boil and stir until the sugar is dissolved.
  2. Add garlic and 1/2 cup crushed peanut (the other half will be used for garnishing later) and cook for 2 minutes.
  3. Add the dissolved cornstarch, whisking vigorously to prevent lumps. Stir continuously until the sauce thickens.
  4. Add peanut butter and stir until it is mixed well in the sauce before removing from heat.


Alright! Now that we have our filling, wrapper and sauce, it’s finally time to assemble the lumpia. I actually served this separately in our table then we make our own lumpia wrap individually. It’s more fun this way.

For reference in assembling: Lay a wrapper in a plate. Place a lettuce leaf on the wrapper and put about 2 tbsp of the filling on it. Fold the bottom of the wrapper to cover the filling then fold a side over the center and roll until it reach the other end of the lumpia. Pour sauce over the lumpiang ubodΒ then sprinkle crushed peanuts.

You can also mince fresh garlic and top it over the lumpiang for more spice.



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