Lumpiang Ubod is a thin crepe wrapper filled with strips of ubod (the heart of a coconut palm) stir-fried with shrimp or pork or chicken. Served with a sweet garlic-flavored brown sauce and ground peanuts.
1/2 kilo ubod (bamboo shoots), cut into thin strips
1 medium site carrots, cut into thin strips(optional)
1 cup ground chicken
1 small onion, chopped
2 cloves garlic, minced
salt and pepper
oil for sautèing
crepe wrappers (CLICK RECIPE)
For sauce:1 cup water
1 tsp salt
1/2 tbsp soy sauce
1/4 cup sugar
1 tbsp cornstarch dissolved in water
Sautè garlic and onion in oil. Add chicken and cooked until done. Add ubod and carrots. Stir and simmer for 5 minutes. Salt and pepper to taste. Transfer to a separate container. Allow to cool. Drain excess broth and set aside.
To prepare sauce: Combine sugar, soy sauce and salt. Allow to boil. To thicken, pour in cornstarch dissolved in water. Add minced garlic.
Place a lettuce leaf in a wrapper then about 2 tablespoon filling. Wrap and pur sauce. Topped with peanuts and minced garlic.