Lumpiang Ubod is one of the popular varieties of the Filipino fresh eggrolls, made with heart of the palm called ubod as its main filling.
If ubod is pretty hard for you to source, try using an alternative vegetable that has the same texture as the Ubod : the bamboo shoot.
Bamboo shoots are a staple in Chinese cooking, thus readily available in all Chinese supermarkets.
But do not pick the fresh bamboo shoots.
Preparing fresh shoots is not that simple because they can tend to get a bitter aftertaste if not done right.
So, I suggest using the pre-cooked ones, either the canned, or the blanched and shrink-wrapped or packaged ready-to-eat salad ingredient.
I use the blanched kind which I cook for just a bit to help retain its crunchy texture.
I wash the shoot thoroughly to remove the white rice residue at the middle of the shoot (used in its pre-cooking).
The packaged bamboo shoot as shown here is partly cooked so they should not be cooked for long or they will lose their crispness.
Remember, the key here is to mimic the texture of the Ubod, which is crunchy and not soft or soggy.
YOUR LUMPIANG UBOD RECIPE SHOPPING LIST:
IN THE PANTRY:
1 Saute the garlic and onion, then add the shrimps, carrots and chickpeas.
2 Add the shrimp juice, bring to a boil and season with salt and pepper.
3 Put in the ubod or bamboo shoots, let it boil once for a minute or two, then turn off the heat.
4 Sprinkle green onions for freshness of taste and for color, then strain the liquid.
5 Assemble the Lumpiang Ubod, lay in this order then roll : Lumpia Wrapper, Lettuce, Filling.
6 Wrap with wax paper to keep the wrapper soft.
7 Serve with Lumpia Sauce.