Fresh spring roll with tuna and mixed veggies inside. Topped with a peanut sauce.

Century Tuna Lumpiang Ubod


2 – 184 grams Century Tuna Chunks in Vegetable Oil, drained
1 tablespoon minced garlic
1 medium onion, chopped
½ cup chopped shrimps
1 cup garbanzos
1 cup sliced Baguio beans
2 cups ubod, cut into strips
1 cup carrots, cut into strips
2 tablespoons patis
½ teaspoon pepper

Homemade wrapper:

eggs, separated
1 cup all purpose flour
2 cups water

Brown sauce:

½ cup brown sugar
½ cup soy sauce
1 cup water
¼ cup + 2 tbsp cornstarch dissolved in ½ cup water
1 tablespoon chopped garlic
¼ cup chopped peanuts


Using oil from the tuna, sauté garlic and onions until soft. Add shrimps and cook until pink. Add beans, garbanzos, ubod, carrots and tuna. Cook for 2 minutes. Add patis and pepper. Set aside to cool. To make lumpia wrapper, beat egg whites until frothy. Add yolks and beat to blend. Stir in flour and water. Cook in a Teflon coated pan. To make brown sauce, combine brown sugar, soy sauce, water and cornstarch dissolved in water. Cook until thick. Add garlic and peanuts. To assemble, fill each wrapper with prepared filling, fold to secure. Serve with sauce.

Makes 12 servings.

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