Ingredients
Filling:
250g ubod (heart of palm), julienned
90g (1 pc) carrot, julienned
100g (1 pc) sayote, julienned
4 cloves garlic, minced
1 medium white onion, sliced
Ground black pepper, to tast
6–8 pcs fresh lettuce leaves (Romaine or iceberg, whole and washed)
6-8pcs Medium lumpia wrappers
Tinapa Sauce:
2pcs flaked galunggong
2cloves garlic, minced
3 tbsp soy sauce
5 tbsp sugar
700g water
Instructions
1. Prepare the Filling:
In a heated pan, sauté garlic and onion until fragrant.
Add ubod, sayote, and carrot. Stir-fry for 3–5 minutes or until vegetables are crisp-tender.
Season with ground pepper and half broth cubes. Set aside.
2. Make the Tinapa Sauce:
In a saucepan, combine water, soy sauce, and sugar. Bring to a gentle simmer.
Add tinapa flake.Stir until aroma smell.
Simmer until the sauce thickens slightly. Taste and adjust seasoning.
3. Assemble the Lumpia:
Lay a lettuce leaf over each lumpia wrapper.
Spoon a portion of the cooked filling over the lettuce.
Roll tightly like a burrito, folding in the sides.
Arrange on a plate and drizzle with warm tinapa sauce and crushed peanut on top.
By: Chef Myles
