My favorite: Lumpiang Ubod

This is one of my favorite dish, Lumpiang Ubod is another variation of the Filipino spring rolls which is made from coconut julienne or heart of palm. Lumpiang Ubod is a specialty of Silay City, Negros Occidental.

If you want to try this delicious pinoy dish, here’s the recipe of Lumpiang Ubod:

For the Filling:

2 tbsp. cooking oil

1 ½ tsp. crushed garlic

½ cup chopped onions

¼ kilo shrimps, boiled and peeled then sliced into strips

¼ kilo pork, boiled then sliced into strips

sugar, salt and

1 kilo heart of palm (ubod) julienne

For the wrapper:

4 large eggs, separated

pinch of salt

1 cup cornstarch

2 cups water

For the sauce:

¼ cup white sugar

1 cup broth, from filling

1 cup water

¼ cornstarch, dissolved in a small amount of water

1 tablespoon finely chopped garlic

To assemble:

Chopped garlic

Spring onions

Wax paper


  1. Sauté garlic in oil until golden brown. Add onions and shrimps. Cook for another 2 to 3 minutes. Add pork, sugar, salt and pepper. Cover and cook for 5 minutes. Add sliced ubod toss, well and cover again. Cook until done. Strain and reserve the broth. Cool completely.
  2. To make the wrapper, beat egg whites with salt until smooth. And to beaten eggs. Brush an 8-inch non-stick pan with a little cooking oil. Place over low fire. Pour 2 tablespoons of batter into the pan and immed iately tilt pan to spread mixture evenly. Lift off wrapper when done. Stack on a platter.
  3. To prepare sauce, caramelize sugar. Add broth and water. Bring to boil. Meanwhile, make cornstarch slurry. Add a little of the boiling liquid to the slurry. Return mixture to pot. Mix well and boil for 30seconds to 1 minute. Add garlic and cool completely.
  4. To assemble, mix together filling and sauce. Sprinkle with some chopped garlic. Roll the wrapper, folding in one side first and then one side perpendicular to it. Wrap rolled lumpia with wax paper.

Tip: Use a wire whisk to mix the sauce to prevent it from lumping.

Per serving based on 2,000 calories per day: 53.2% calories;

2.3% protein; 3.7% carbohydrate; 2.1% fat; 17.1% sodium; 8.0% cholesterol

Happy cooking!

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2 Responses to “My favorite: Lumpiang Ubod”

  1. aybi says:

    ohh, thanks for this! my husband always compare my lumpiang Ubod to my mother in law. i gotta try this. thanks!

  2. pinaymom says:

    hi aybi, glad you found this post useful.

    goodluck and happy cooking!