Receta Deep Fried Lumpiang Ubod
Deep Fried Lumpiang Ubod
April 29th, 2014 Manny
Lumpiang ubod or spring roll with heart of palm filling is usually served fresh, without frying. But this spring roll recipe here is deep fried and served with spiced vinegar. This can be served as an appetizer or a viand.
Ingredients:
- 1/8 cup vegetable oil
- 1/2 cup red onion, chopped
- 1 kilo heart of palm or ubod, julienne and blanched
- 1 Tbsp. salt
- 25 spring roll or lumpia wrappers
- 3 Tbsp. cornstarch, mixed in 1/3 cup water
- vegetable oil for deep frying
- 3 lettuce leaves
- spiced vinegar (native vinegar with chopped onion, pepper, ginger and garlic) for dipping
How to make Deep Fried Lumpiang Ubod:
Heat a large pan over medium high heat, add the 1/8 cup oil and saute red onion until transparent.
Add blanched heart of palm into the pan and lower heat to medium. Continue mixing for at least 10 minutes. Season with salt.
Place sauteed heart of palm in a colander to drain off excess liquid and cool.
Take a piece of apring roll or lumpia wrapper and lay it on a plate.
Fill the center of the wrapper with approximately 2 tablespoons of ubod filling, fold the sides and roll it until it wraps the whole filling.
Seal the edges of the spring roll with the cornstarch mixture.
Pour vegetable oil in a deep frying pan just enough to cover the spring roll; approximately 2 inches.
Heat the oil and deep fry the spring rolls for about 3 to 5 minutes or until it turns golden brown.
Serve with lettuce and spiced vinegar.
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