Lumpiang Ubod

Ubod is a vegetable extensively used in the Visayas. In fact, they even serve it as punch called ensalda. Lumpiang Ubod is a specialty of Silay, Negros Occidental. The ubod is enclosed in very thin wrappers and no sauce is added because all flavors are incorporated into the sautéed filling. In Luzon, however, lumpia is not lumpia without a sauce. For better color and flavor of the sauce, the sugar can first be caramelized.

Ingredients:

Homemade Egg Wrapper
2 eggs
2 cups cornstarch
2 cups water
1 tablespoon oil

Filling:
½ cup oil
2 cloves garlic, crushed
1 small onion, chopped
¼ kilo pork kasim, chopped
¼ kilo shrimps, chopped
1 cup soup stock
1 kilo ubod, cut julienne
1 teaspoon salt
1 teaspoon pepperspring onions

Sauce:
½ cup sugar
1 tablespoon soy sauce
2 cups broth
1 teaspoon salt
2 tablespoons cornstarch dispersed in water
4 cloves garlic, crushed

>> Prepare Lumpia Wrapper:
Combine all the ingredients and bear until smooth. Preheat a non-stick pan. Pour a scant ¼ cup of the batter into the pan then tilt the pan from side to side to spread it evenly. When the sides loosen from the pan, invert into a plate. Do the same for the rest of the batter.

>> Prepare the Filling:
Heat the oil then sauté the garlic and onions. Add pork and shrimps and stir-fry until cooked. Add soup stock and cover. Cook over medium heat until pork is tender. Add ubod and cook for 5 minutes more. Season to taste. Cool in a colander to drain out excess liquid. Set aside the broth for the sauce.

>> Prepare Lumpia Sauce:
Blend fist 4 ingredients in a pan. Bring to a boil. Thicken with cornstarch mixture. Sprinkle with minced garlic.

>> To Assemble:
Place on lumpia wrapper on a plate. At the center put about 2 stalks of spring onions. Put about 2 tablespoons of the filling over the green onions then wrap with the onion showing at one end. Top with the sauce or serve it separately in a gravy boat.