Fresh Lumpia with Ubod

This Filipino lumpia recipe calls for ubod, the tender hearts of coconut palm, and is eaten fresh instead of fried. Serve with my recipe for fresh lumpia sauce (see Footnote).

Step: 1

Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve.

Step: 2

Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until slightly brown, 1 to 2 minutes. Add onion; cook until translucent, about 5 minutes. Stir in ham and chorizo; cook until juices release, about 2 minutes. Add pork; cook and stir until no longer pink, about 7 minutes. Season with salt and pepper.

Step: 3

Place shrimp into the skillet; cook until opaque, about 3 minutes. Add the reserved shrimp juice and mix thoroughly. Add soy sauce and sugar; cook and stir until combined, about 2 minutes more. Add cabbage, potato, chickpeas, celery, carrot, and ubod. Cook until vegetables are tender, about 3 minutes. Let filling cool until safe to handle, at least 10 minutes.

Step: 4

Lay a lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of the filling over the center of the lettuce. Fold 1 end of the wrapper over the filling to secure the lower end; roll wrapper over to cover. Repeat with remaining lettuce, wrappers, and filling.

Per Serving: 92 calories; protein 7.6g; carbohydrates 8.7g; fat 2.9g; cholesterol 27.3mg; sodium 167.9mg.

Great taste and not difficult to make , these snack work for any meeting or occasion . When throwing a get-together , big or small , you can’t forget the delicious snacks . We’ve collect with others of our best appetizer menus that are sure to suprrise your guests. From lips to spreads and everything in between, you’re sure to find the perfect appetizer for any gathering .

For your holiday party, make sure to make the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your go-to .