It was a good choice for the rutabaga was the closest substitute I could find. For those of you who are craving for the real Lumpiang Ubod but do not have heart of palm available I give you the recipe of Fresh Rutabaga Rolls or Lumpia ala Lumpiang Ubod to enjoy.
2 tbsp olive oil
Rutabaga, sliced in julienne strips ( when slicing, soak the julienne strips in a water-milk mixture to avoid discoloration--- I found this tip from the Kulinarya Cookbook, and it came in so handy!)
Chicken breast , boiled and shredded (ground beef or ground pork)
1/4 lb shrimp, deveined
Garlic, minced (reserve some for topping)
In a cooking pan, saute the onions and garlic. Add in the shredded chicken breast. Drain the rutabaga and add it to the pan. Stir and cook for about 8 minutes. Season with salt and pepper. Set aside and let it cool.
1/2 c cornstarch
1/2 c flour
1 c water
Mix all the ingredients together. Whisk it gently altogether until there are no more lumps. In a thick pan, pour a thin layer (about 1/4 c) of the batter. If you have a crepe maker, it comes in handy but a non-stick pan will do. You just have to spread the batter thinly into the pan. Let it stand for a minute and flip it over. The wrappers cook fast.
Don't get frustrated if your wrapper is not perfectly round or if it breaks, it happens. Make sure not to use your fingers too, you'll burn them.
Repeat the procedure until the batter is consumed.
For the sauce
1/2 cup of light soy sauce
1/2 cup sugar (you could adjust it accordingly)
1/2 cup water
1/4 c cornstarch dispersed in water (make sure to have no lumps)
Mix all the ingredients together : soy sauce, water and sugar into a saucepan. When boiling, add the cornstarch mixture, stirring continuously to avoid lumps. Remove from heat when the sauce begins to thicken.
On a flat surface, put the wrapper on first. Then layer it with lettuce. Scoop a handful of the rutabaga filling . Roll them up together. You must be gentle as the wrapper is too delicate.
Second: Pour in the sauce on top
Third: Drizzle with freshly minced garlic and ground toasted nuts...
|I told you the crepes are so delicate. Look at the tear I have here but it happens so be it...|
|and yes you could conceal it by its toppings of garlic and crushed nuts|
I hope you enjoy this refreshing fresh spring rolls. ...
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!
Check out Kulinarya page to know who else is in the Club!