Description
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).
Ingredients
- 2 cups shrimp – deveined, cut into strips, heads reserved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- ⅓ cup diced ham
- 1 chorizo de bilbao (spicy Spanish semi-cured sausage), cut into strips
- 1 (18.4 ounce) lean pork tenderloin, diced
- salt and ground black pepper to taste
- 1 tablespoon soy sauce
- 1 teaspoon white sugar
- ½ head cabbage, shredded
- 1 potato, cut into strips
- ⅔ cup chickpeas, drained
- 2 stalks celery, cut crosswise into slices
- 1 carrot, cut into strips
- 1 ubod (heart of palm), cut into strips
- 25 leaves lettuce
- 25 lumpia wrappers
Prep Time: 50 mins
Cook Time: 25 mins
Total Time: 1 hr 25 mins
Servings: 30