Lumpiang Ubod (Heart of Palm Spring Rolls) Recipe



  • 500 g. of ubod
  • 250 g. of lean ground pork
  • 2 cups shrimps, shelled, chopped, heads removed
  • 250 g. of boneless chicken thighs (skin on)
  • 1 whole garlic, minced
  • lettuce leaves
  • patis (fish sauce)
  • freshly ground black pepper & salt to taste
  • 2 tbsp of cooking oil

Ingredients for Wrapper:

  • 2 whole eggs
  • 2 cups of cornstarch
  • 2 cups of water
  • 1 tablespoon of vegetable oil

Ingredients for Sauce:

  • ½ teaspoon of sugar, or to taste
  • 1 tablespoon of soy sauce, or to taste
  • 2 cups of meat stock 1 teaspoon of salt, or to taste
  • 2 tablespoons of cornstarch, or as needed (dissolved in small amount of water)
  • 5 large cloves of garlic, finely minced

Procedures for the filling:

  1. Cut the ubod or the paln spring into matchsticks.
  2. Cut the chicken into thin slices, thin enough to cook in minutes.
  3. Boil the ground pork in 2 ½ cups of water, to make meat stock then set aside.
  4. Heat the oil on a deep pan over medium-low heat.
  5. Sauté garlic and onion until light brown. Add shrimp, chicken and drained ground pork. Season with patis, pepper and salt and cook over high heat for about 2 minutes, stirring often.
  6. Pour the soup stock (step 3). Cover and simmer for another 5 minutes.
  7. Add in the ubod strips and simmer over medium-low heat. Stir at regular intervals to make sure that ubod strips are cooked evenly.
  8. Place the ubod filling in a strainer. Drain well.

Procedures for the Wrapper:

  1. Combine all the ingredients. Mix well until batter is smooth and creamy.
  2. Put a Teflon pan over low heat. Pour ¼ cup of egg mixture, must cover all surface of the pan.
  3. When the edges of the mixture are lifting from the pan, remove by using a pair of flat thongs and spread on lightly-oiled plates.

Procedures for the Sauce:

  1. In a saucepan, mix together sugar, soy sauce, meat stock (strained in fine sieve), and salt.
  2. Boil over low heat. Add dissolved cornstarch. Stir in garlic. Simmer until thick.

To assemble the Lumpiang Ubod:

  1. Lay a wrapper flat on a plate. Place a leave of lettuce on the center of the wrapper.
  2. Place two tablespoons of filling in the middle of the lettuce.
  3. Fold the edge nearest you to cover the filling. Take the side edges and fold over the center then roll the entire wrapper.
  4. Put rolled lumpia on a serving plate, pour sauce and put some garlic on top.
  5. Serve hot or warm.

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