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Fresh Lumpia with Ubod

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"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)."
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1 h 25 m servings 92
Original recipe yields 30 servings


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


Nutrition Facts

Per Serving: 92 calories; 2.9 8.7 7.6 27 168 Full nutrition

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