Cool off with this Filipino-inspired salad! If you have some leftover lumpiang ubod ingredients still in your fridge, then why not switch things up from a roll to a bowl with this fresh take on ubod.
Makes 4-6 servings
1 Tbsp Minced ginger
1 Tbsp Minced garlic
2 Tbsps Peanut butter
2 Tbsps Red wine vinegar or Chinese wine vinegar
2 Tbsps Honey
2 Tbsps Sesame oil
½ cup Canola oil
Using a blender, place everything except the sesame oil and canola oil and pulse until smooth. Then open the lid of the blender and slowly pour the sesame oil and canola oil. Pulse again to emulsify. Set aside.
1 cup Vegetable oil
2 pcs Lumpia wrapper
1 liter Water + 2 Tbsps milk for soaking
½ kilo Singkamas, julienned
2 Tbsps Salt
1 Medium red onion, sliced thinly
½ Carrot, julienned
½ cup Green beans, blanched
1 head Lettuce, shredded
½ kilo Ubod, julienned (soaked in water and milk to prevent discoloration)
100g Fried tofu
2 sprigs Cilantro, roughly chopped (wansoy)
200g Shrimps, peeled and boiled
- Heat vegetable oil in a skillet. Cut the lumpia wrapper into 1” strips. Fry the lumpia wrapper in the cooking oil. Set aside.
- In a saucepan, pour the milk and water over the ubod and bring to a boil for 20 minutes. Drain the liquid and let cool.
- Combine all the ingredients except the lumpia wrapper and toss with the salad dressing. Garnish with the crispy lumpia wrapper, cilantro, and peeled shrimps.
Recipe by Chef Melissa Sison-Oreta
Photographed by Zac Moran