Lumpiang Ubod are fresh Filipino spring rolls made extra special with sautéed palm heart filling, homemade crepe wrappers, and a tasty garlic-peanut sauce. They're hearty and delicious as a midday snack or main dish.
Lumpia are an adaptation of the Fujianese pokiah, a type of spring roll made of thin, paper-like crepe or pastry wrapped around a savory or sweet filling. They're popular in Indonesia as street hawker food and in the Philippines as a midday snack or appetizer for parties and special gatherings.
Filipino lumpia come in many varieties. Some are fresh with sweet and garlicky gravy, while others are fried with spicy vinegar on the side for dipping. The savory fillings like meat, fish, cheese, and vegetables are traditionally served as a light meal, while sweet choices such as fruits and sticky rice are enjoyed as dessert.
Lumpiang Ubod is a fresh variety of Filipino lumpia, filled with palm heart or ubod, the edible pith from coconut or palm tree. The dish originated from Silay, a city in the province of Negros Occidental, where Lumpiang Silay, the original variant, is still prevalent.
The lumpia has three components, the filling, the homemade wrapper, and the brown sauce.
Vegetable filling
- If ubod is unavailable, substitute bamboo shoots. You can also add julienned carrots for color and extend the servings.
- Swap the pork and shrimp with crispy tofu cubes for a vegetarian option.
- For lettuce, you can use green leaf, red leaf, butter, or batavia.
Homemade crepe wrapper
- Although flour is traditionally used, I find cornstarch yields a softer texture and makes a great gluten-free alternative.
- Eggs add color, provide structure, and act as a binder. Beat them first before adding to make mixing easier
- Adjust the amount of water as needed. The consistency of the batter should be thin and runny.
- Do not skip the sugar and salt! Use a small amount of sugar to sweeten the batter and salt to enhance flavor lightly.
- Use a non-stick pan about the diameter you like for the lumpia wrapper. Brush the pan with oil or spray with cooking spray between EACH crepe to keep from sticking.
Peanut sauce
- Soy sauce adds umami flavor and color. If you need to adjust the saltiness, use more salt instead of soy sauce to keep the sauce from darkening too much.
- Use brown sugar and not white. It has a slightly less concentrated sweetness and contains molasses for a deep caramel flavor.
- Check if using salted or unsalted peanuts, as you might need to adjust the amount of salt in the sauce.
- You can use flour or cornstarch to thicken the sauce. I prefer the latter as it's quicker and easier to work with. Make sure to dilute into a slurry before adding to the hot liquid to prevent lumps.
Secret ingredient
Don't forget the peanut butter; this is the "secret ingredient" that makes my lumpia sauce extra special. Add a tablespoon or two, and thank me later. 🙂
How to serve
- Arrange the lumpiang ubod on a serving plate, top with a generous amount of sauce, and garnish with ground peanuts and freshly minced garlic.
- It's delicious and filling as a midday snack or an appetizer. It also makes a tasty main dish with steamed rice on the side.
How to store
- Store the sauce, filling, and lumpia wrappers in separate containers for best results. They'll keep in the refrigerator for up to 3 days.
- To store cooked wrappers, stack separated with pieces of wax paper and place them in an airtight container. Refrigerate for up to 3 days or freeze for up to 4 months. Thaw completely before unwrapping and separating.
- Warm the sauce in a saucepot until heated, adding more water as needed to loosen the consistency.
More lumpia recipes
Ingredients
For the Lumpia Filling
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ¼ pound pork belly, diced
- ½ pound shrimp, peeled and coarsely chopped
- 1 tablespoon fish sauce
- ½ cup water
- 2 pounds about 4 cups ubod, cut into matchsticks
- salt and pepper to taste
- green leaf lettuce leaves, ends trimmed and leaves separated
For the Lumpia Sauce
- 2 ¾ cups water
- ¼ cup soy sauce
- ¾ cup brown sugar
- ½ teaspoon salt
- 1 cup unsalted peanuts, ground
- 1 head garlic, peeled and minced
- 3 tablespoons corn starch
- 2 tablespoons peanut butter
For the Lumpia Wrappers
- 1 cup cornstarch
- 1 ½ cups water
- 3 eggs, well beaten
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon canola oil
- nonstick cooking spray
Instructions
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned.
- Add shrimp and cook, stirring occasionally, until color changes.
- Add fish sauce and cook for another 1 to 2 minutes.
- Add water and continue to cook until pork is tender.
- Add ubod. Lower heat, cover, and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
- Season with salt and pepper to taste. Remove from pan and drain well.
For the Lumpia Sauce
- In a saucepot over medium heat, combine 2 ½ cups of water, soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved.
- Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
- In a bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
- Whisking vigorously, add corn starch mixture into soy sauce mixture. Continue to cook, whisking regularly, until thickened.
- Add peanut butter and stir until dissolved and well combined.
For the Lumpia Wrappers
- In a large bowl, combine cornstarch and water. Whisk together until smooth.
- Add eggs, salt, sugar, and oil. Stir to combine until mixture is the consistency of a thin, runny batter.
- Set a 9-inch nonstick pan over low heat. Lightly spray the surface of the pan with nonstick cooking spray.
- Add ¼ cup batter and gently tilt pan on all sides to cover with batter. Cook for about 30 to 40 seconds. When edges of the batter begin to pull from sides and small bubbles begin to form in the middle of the crepe, gently flip to the other side using a spatula. Cook for another 10 seconds or until the top is set.
- Remove crepe from pan by gently sliding onto a plate. Repeat with remaining batter, spraying the pan with nonstick cooking spray in between cooking.
For Assembly
- Lay a wrapper on a flat surface and place a lettuce leaf on top. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
- Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Maria says
Hi can I use store bought egg rolls wrapper?
Lalaine says
Egg roll wrappers might be too thick for this kind of lumpia but try to find spring roll wrappers which are thinner.
ruby says
Hi lalain, when making fresh lumpia, I am torn between two versions of making the wrapper, one is using a flour, and one is using cornstarch which you just did, so my question is which is better between the two?
Lalaine says
Hello Ruby,
I used to use flour and it works well but I tried fresh lumpia from a restaurant made with cornstarch and I like it better. The wrappers are softer.
Jicky Micah Maceda says
Hi , Im in the Philippines. Can I use regular wrapper from wet market ?
Lalaine Manalo says
Yes, you can 🙂
Mia says
Hi! Can we use your photo and ingredients for our Instagram post? We will make sure to credit you and put the URL for your site. Thank you!
Kate says
Hi Miss Lalaine, what if there's no ubod? What's the best alternative po? There's no ubod kasi here in my area.
Lalaine Manalo says
You can use bamboo shoots 🙂
Pamela says
Can i make the wrapper in advance? How long will it stay if I make it in advance? Thanks
Lalaine says
Yes, you can. Just put wax paper between each wrapper and then store in an airtight container. I think they'd be ok for 2 to 3 days 🙂
Khadijah Sali-Lloyd says
Hi! Lalaine, thanks so much for sharing this recipe and please tell your friend thanks as well for sharing the wonderful sauce 🙂 I love this recipe so much!!!! Anyway, I just want to tell you that I shared it on my blog https://khadijahsali.wordpress.com/2016/02/12/1375/
Have a great weekend!
Lalaine says
Isn't the sauce awesome? The peanut butter really makes a big difference. Thank you sharing the recipe on your website, I really appreciate it.
Marj says
Miss Lalaine,where did u get the ubod? Is it only in asian stores? I've been wanting to make this. Thanks! More power to u!
Lalaine says
Hi Marj,
I buy most of my ingredients from Seafood City in Cerritos. You'll find ubod in their frozen section.
Focaccia says
thank you for this..
Lalaine says
You're welcome 🙂
joyce says
Message re-typed:
Thank you Kawalingpinoy and Onionringsandthings for the wonderful recpes! (simley)
Btw, I have cooked the following, which were adopted from the sites, for my father's birthday con family-get-together last Monday:
-lumpiang ubod
-cheese puto
-pichi-pichi
-buko pandan
-mini cherry cheesecake (only available is blueberry)
More to cook these coming days..(smiley)
Lalaine says
Wow! That's a lot missing! I am sorry I am not very good with the techie side but I'll ask somebody to look at the possible problem.
Thank you for trying a lot of the recipes. I hope your dad had a wonderful birthday. He sure had plenty of good food on his special day 🙂
joyce says
I've noticed that the missing parts from the previous comments were also those following the smiley icon.
As for me, the big SMILE from their faces after eating remains steady. Thank you, Ms. Lalaine for being an instrument of good vibes! (big smile)
Lalaine says
And thank you, Ms Joyce, for continually inspiring me to continue cooking and sharing here. Your comments and feedback make my day 🙂
namyrnosis says
hello, i was following your recipe for lumpia wrapper and it listed 1 tsp sugar but i didnt see it in the process . Can you tell me if it was just a mistake? Thank you. I would like to try this. God bless.
joyce says
Aww! Missing part again after the smiley icon..
Lalaine says
Hi Joyce
I am not really sure what's going. 🙁 The email notification I receive from wordpress for your comment is exactly the same as the above. No smiley icons.
joyce says
Thank you Kawalingpinoy and Onionringsandthings for the wonderful recipes!
Nida says
Hello Miss Lalaine. I'd been trying and searching for lumpiang ubod recipe and
How to cook perfectly especially the sauce. It seems only you answered my wishes. Your recepi is perfectly soothed to my husband's taste buds. Thank you and please continue share your cooking wisdom to others. May God be with you always.
Lalaine says
Thank you so much, Nida, for the positive feedback. I am glad you enjoyed the recipe. 🙂
Pam says
Hi! I tried this recipe and the folks and I love it especially the lumpia sauce, tastes terrific. Just a newbie cook and you made this simple to do. Thank you for sharing this. Sending my love from the Philippines ♥ ^_^
Lalaine says
HI Pam
It's my friend's tip, I think, the peanut butter makes a difference and makes the sauce extra yummy 🙂
Maria says
I live in Florida. If I don't find ubod, what is the best replacement?
Lalaine says
Hi Maria
You can always do an assorted veggie version.. here is a link https://www.kawalingpinoy.com/2014/02/lumpiang-hubad-2/. Just wrap the veggie mixture in the egg wrapper as you would the ubod. 🙂
Flor Lacap says
Are you base in US? Just wondering, where can you find ubod in US?
Lalaine says
Hello Flor,
Yes, I live in Southern California. I usually buy Filipino groceries from Seafood City. 🙂