These Filipino fresh spring rolls are basically like soft, delicate crepes wrapped around a tasty filling of palm heart, pork, and shrimp. If you’ve had the fried lumpia before, these are their softer, fresher cousins – no frying needed!
The star of the show is the peanut sauce. It’s rich, garlicky, and honestly, it’s what makes these lumpia special. Once you try it, you’ll want to pour it on everything!
Making these at home might seem tricky at first, but don’t worry. Think of it like making pancakes – once you get the hang of the wrappers, the rest is just cooking up the filling and putting it all together. You can adjust the filling however you like. No palm heart? No problem! You can use bamboo shoots instead.
Every Filipino family has their own version of lumpia, and that’s what makes it fun. Some add more garlic, others make the sauce spicier – it’s all about finding what you love. Ready to make your own? Let’s get cooking!
Why You’ll Love This Recipe
- Authentic Filipino flavors passed down through generations
- Restaurant-quality results with homemade wrappers
- Versatile as an appetizer, snack, or main dish
- Perfect balance of textures – crisp vegetables, tender meat, and silky wrapper
- Customizable filling options for different dietary preferences
- Special garlic-peanut sauce that sets it apart
Lumpiang Ubod (Filipino Fresh Spring Rolls)
Equipment
- 9-inch non-stick skillet ensures even cooking of crepes
- Wide pan or wok (kawali) for sautéing filling
- Mixing bowls (mangkok) for preparing different components
- Whisk (wire whisk/panghalo) for creating smooth batter
- Measuring cups and spoons (Panukat) for precise ingredients
- Spatula for flipping crepes
- Sharp knife (kutsilyo) for julienning vegetables
- Cutting board (Sangkalan) for preparation
- Saucepot (kaldero) for sauce making
- Fine-mesh strainer (salaan) for draining filling
Ingredients
For the Lumpia Filling
- 1 tablespoon canola oil
- 1 onion peeled and chopped (sibuyas)
- 2 cloves garlic peeled and minced (bawang)
- ¼ pound pork belly diced (liempo)
- ½ pound shrimp peeled and coarsely chopped (hipon)
- 1 tablespoon fish sauce patis
- ½ cup water tubig
- 2 pounds ubod palm heart/puso ng niyog, cut into matchsticks
- Salt and pepper to taste asin at paminta
- Green leaf lettuce leaves letsugas
For the Special Peanut Sauce
- 2 ¾ cups water tubig
- ¼ cup soy sauce toyo
- ¾ cup brown sugar asukal na pula
- ½ teaspoon salt
- 1 cup unsalted peanuts ground (mani)
- 1 head garlic peeled and minced
- 3 tablespoons cornstarch corn starch/gawgaw
- 2 tablespoons peanut butter
For the Lumpia Wrappers
- 1 cup cornstarch
- 1 ½ cups water tubig
- 3 eggs itlog, well beaten
- 1 teaspoon salt asin
- 1 teaspoon sugar asukal
- 1 teaspoon canola oil mantika
- Nonstick cooking spray
Instructions
- Start by preparing your wrapper batter. In a large bowl, whisk together cornstarch and water until smooth. Add the beaten eggs, salt, sugar, and oil, mixing until you have a thin, runny batter. Let this rest for 15 minutes while you prepare other ingredients.
- Begin making your filling. Heat oil in a wide pan over medium heat (350°F/175°C). Add chopped onions and minced garlic, cooking until soft and fragrant, about 2-3 minutes. Add the diced pork belly and cook until it starts to brown, around 5-7 minutes. Add the chopped shrimp and cook until they turn pink, about 2-3 minutes. Pour in the fish sauce and cook for another minute.
- Add half a cup of water to the pan and let the pork simmer until tender, about 10-12 minutes. Add your julienned palm heart (ubod), lower the heat to medium-low (300°F/150°C), cover the pan, and cook for 10-15 minutes until the palm heart becomes tender. Season with salt and pepper to taste. Drain the filling well and set aside to cool slightly.
- While the filling cools, make your peanut sauce. In a saucepot over medium heat, combine water, soy sauce, brown sugar, and salt. Bring this to a boil, stirring until the sugar dissolves completely. Add minced garlic and ground peanuts, cooking for 2-3 minutes. Mix cornstarch with a quarter cup of water until smooth, then whisk this mixture into your simmering sauce until it thickens. Stir in the peanut butter until well combined. Keep your sauce warm over very low heat.
- Now make your wrappers. Heat a 9-inch non-stick pan over low heat (250°F/120°C). Spray the pan with cooking spray. Pour a quarter cup of your rested batter into the center of the pan, quickly tilting the pan in all directions to spread the batter evenly. Cook until the edges start to pull away from the pan and small bubbles form in the middle, about 30-40 seconds. Gently flip the wrapper and cook for another 10 seconds. Slide the finished wrapper onto a plate. Repeat this process, spraying the pan between each wrapper, until you’ve used all your batter.
- To assemble your lumpia, lay a wrapper on a clean surface. Place a fresh lettuce leaf on top. Spoon about a quarter cup of your cooled filling across the middle of the wrapper. Fold the sides over to cover the filling, similar to wrapping a burrito.
- Serve your lumpia immediately by placing it on a plate, generously pouring the warm peanut sauce over top, and sprinkling with extra ground peanuts and minced garlic.
- Remember to keep your wrappers covered with a slightly damp cloth while working to prevent them from drying out, and don’t overfill your lumpia or the wrapper might tear. If your sauce becomes too thick while working, simply stir in a little warm water to reach the right consistency.
Tips from Lola’s Kitchen
- Maintain low heat when making wrappers to prevent burning
- Let the filling cool slightly before wrapping to prevent tearing
- Make extra sauce – it’s always the first to run out!
- Rest the batter for 15 minutes before making wrappers
- Keep wrappers covered with a damp cloth while working
- Always drain the filling well to prevent soggy lumpia
Traditional Serving Suggestions
- As a merienda (afternoon snack) with hot tea or coffee
- For special occasions alongside pancit and other Filipino dishes
- As a light lunch with steamed rice
- At parties cut into smaller portions as finger food
Troubleshooting
- Wrapper tears easily: Batter might be too thin; add more cornstarch
- Filling too watery: Drain longer or cook uncovered to reduce liquid
- Sauce too thick: Add warm water gradually while stirring
- Wrapper sticks to pan: Ensure pan is properly greased between each wrapper
Ingredient Alternatives
- Ubod → bamboo shoots (labong) or heart of palm
- Pork belly → chicken breast or tofu for lighter options
- Shrimp → crabmeat or more vegetables
- Cornstarch wrappers → rice flour or all-purpose flour
- Brown sugar → coconut sugar or palm sugar
Storage & Reheating
- Store components separately in airtight containers
- Filling: Refrigerate up to 3 days
- Wrappers: Layer with wax paper, refrigerate up to 3 days or freeze up to 4 months
- Sauce: Refrigerate up to 5 days
- Reheat sauce: Warm over low heat, adding water as needed
- Best assembled fresh before serving
Variations
- Vegetarian Version: Use mushrooms and tofu instead of meat
- Seafood Special: Add scallops or squid to the filling
- Spicy Version: Add chopped bird’s eye chilies to the sauce
- Modern Twist: Add cream cheese to the filling
- Health-Conscious: Use lettuce wraps instead of crepes
Frequently Asked Questions (FAQ)
Can I make the wrappers ahead of time?
Yes, you can make them up to 3 days ahead. Stack them with wax paper in between and store in an airtight container in the refrigerator.Why is my sauce too thick/thin?
The consistency depends on how long you cook it and how much cornstarch you add. Adjust by adding water to thin or cooking longer to thicken.Can I freeze assembled lumpia?
Fresh lumpia is best eaten immediately. Freeze components separately instead.How do I prevent the filling from being too watery?
Make sure to drain the filling well and let it cool slightly before wrapping.What’s the best substitute for ubod?
Young bamboo shoots (labong) or store-bought heart of palm are the closest substitutes in terms of texture and taste.
Nutrition
The Story Behind Lumpiang Ubod
Ever wondered how a humble palm heart became the star of one of the Philippines’ most beloved fresh spring rolls? Lumpiang Ubod’s story starts in the charming city of Silay, Negros Occidental, known as the “Paris of Negros” for its rich cultural heritage and culinary traditions. This special version of lumpia was born in this historic sugar-producing region, where coconut palms grow abundantly alongside vast sugar cane fields.
The heart of this dish is ubod – the tender, white pith found inside coconut palm trees. In the early days, when sugar plantations dotted Silay’s landscape, coconut farmers discovered that this soft, cylindrical core had a delicate, sweet flavor that paired beautifully with savory ingredients. They began incorporating it into their local version of lumpia, a dish that originally came from Chinese immigrants who brought their spring roll tradition to Philippine shores.
What sets Lumpiang Ubod apart from other Filipino lumpia varieties is its fresh, unfried preparation and its signature peanut-garlic sauce. While other regions embraced fried lumpia with vinegar dipping sauce, Silay’s version maintained its fresh, delicate character. The combination of soft, homemade crepe-like wrappers, crisp lettuce, and tender palm heart filling created a texture that perfectly complemented the rich, nutty sauce.
Today, Lumpiang Ubod has traveled far beyond Silay’s borders, becoming a fixture at Filipino celebrations and family gatherings across the country. Many families have added their own twists to the recipe, but the essence remains the same – tender palm heart, delicate wrapper, and that irresistible peanut sauce that keeps everyone coming back for more. Local cooks still insist that the best Lumpiang Ubod is made with fresh palm heart, though modern versions sometimes substitute bamboo shoots when ubod isn’t available.
Whether enjoyed as a light afternoon merienda (snack) or served as an appetizer at special occasions, Lumpiang Ubod represents the Filipino talent for transforming simple ingredients into something extraordinary. It’s a testament to the ingenuity of Silay’s cooks, who created a dish that perfectly balances flavors, textures, and the fresh, natural sweetness of palm heart.
