Lumpiang Ubod (Filipino Fresh Spring Rolls)

Lumpiang Ubod is a fresh Filipino spring roll from Silay, Negros Occidental, featuring julienned palm heart (ubod) sautéed with pork and shrimp, wrapped in delicate homemade cornstarch crepes with lettuce, and served with a signature garlic-peanut brown sauce. The dish artfully balances textures and flavors, combining the subtle sweetness of palm heart with savory meat and seafood, all enveloped in paper-thin wrappers and enhanced by a rich, nutty sauce that sets it apart from other lumpia varieties.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Appetizer, Snack

Cuisine Filipino

Servings

Calories 439 kcal

Difficulty Intermediate

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

Calories: 439kcalCarbohydrates: 51gProtein: 18gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 119mgSodium: 1135mgPotassium: 349mgFiber: 4gSugar: 25gVitamin A: 92IUVitamin C: 1mgCalcium: 71mgIron: 1mg

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