INGREDIENTS

Ubod Filling 

½ kilo ubod, julienned
1 cup carrots, julienned
2 tablespoon cooking oil
3 cloves garlic, chopped
5 pieces native lettuce leaves
1 teaspoon salt
1 teaspoon sugar

Lumpia Sauce 

2 tablespoon flour dissolved in ¼ cup lukewarm water
1 cup white sugar
2 cups chicken broth
5 cloves garlic minced

Egg Lumpia Wrapper 

½ cup all purpose flour
½ cup cornstarch
¼ teaspoon salt
1 egg
1 cup water
cooking oil

DIRECTIONS

Ubod Filling 

1. Sauté garlic and onions.
2. Add carrots and ubod. Stir fry and cook until it become tender.
3. Seasoned with salt and sugar.
4. Drain and let it cool.
5. Spread lumpia wrapper, lay a leaf of lettuce near the center of the wrapper.
6. Get an enough amount of vegetable, put over the lettuce leaf and wrap with lumpia wrapper with one end open and the other end is sealed.
7. Serve with lumpia sauce.

Egg Lumpia Wrapper 

1. In a bowl combine flour, cornstarch and salt. Add water and whisk until smooth.
2. Add the egg and blend well.
3. Prepare an 8 inch non-stick or Teflon frying pan and brush its surface with oil.
4. Pour ¼ cup of batter and evenly spread over the pan.
5. Cook the batter over low fire until its edges become dry and start to pull away from pan.
6. Slide cooked wrapper into a plate.

Lumpia Sauce 

1. In a pan, caramelized sugar over a low heat then pour chicken broth.
2. Thicken sauce with flour dissolved in water.
3. Add salt and garlic then mix.
4. Serve with fresh lumpia.