Fried Lumpiang Ubod Recipe Panlasang Pinoy: Crisp Spring Rolls With Heart of Palm

This Filipino spring roll variation brings crispy texture and vibrant flavors to your table without complicated techniques.

I developed this version after testing multiple wrapping methods, discovering that the right temperature and oil depth make all the difference. The heart of palm adds a unique, slightly tangy crunch that sets this apart from standard lumpia.

You’ll achieve golden, shatteringly crisp rolls with a tender, flavorful filling that’s worth the effort. Each bite delivers the perfect balance of textures.

Serve these as an appetizer or main course with sweet chili sauce for dipping. The results speak for themselves.

Ingredients for Fried Lumpiang Ubod Recipe Panlasang Pinoy

Crispy wrappers, vibrant veggies, and heart of palm make these spring rolls unforgettable.

The lumpia wrappers are non-negotiable here. Look for spring roll wrappers at Asian markets—they’re thinner and crispier than egg roll wrappers. I usually grab Menlo brand from the freezer section at Seafood City. Heart of palm is the star, so don’t skip it. Canned works fine (drained well), but fresh is incredible if you can find it.

No heart of palm? Bamboo shoots at a one-to-one ratio give a similar crunch. Swap green cabbage for Napa cabbage if that’s what you’ve got. For a gluten-free version, use tamari instead of soy sauce. The red bell pepper can be yellow or orange—whatever’s on sale. If you’re missing green beans, snow peas or bean sprouts work in a pinch.

Fry in batches and keep finished rolls warm in a 200°F oven. They’re best eaten fresh but reheat nicely in a 350°F oven for 5-7 minutes. Leftovers? Wrap tightly and refrigerate for up to 2 days—though they’re never around that long.

Step-by-Step Instructions for Crisp Spring Rolls With Heart of Palm

Here’s how I create perfectly crisp lumpiang ubod with a flavorful, vegetable-packed filling every time.

Step 1: Prepare the Vegetable Filling

Heat 1 tablespoon of the 3 cups Vegetable Oil in a large skillet over medium-high heat. Add the 1 whole Yellow Onion and cook for 2-3 minutes until translucent and fragrant.

Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until aromatic—don’t let it brown. Add the 1 cup Carrots, 2 cups Green Cabbage, 1 cup Green Beans, and 1 whole Red Bell Pepper.

Cook for 5-6 minutes until the vegetables soften but retain a slight crunch. Season with 2 tbsp Soy Sauce, 1 tsp Ground Black Pepper, and 1 tsp Salt. Remove from heat and stir in the 2 cups Heart of Palm. Let the mixture cool completely.

Step 2: Assemble the Lumpia Rolls

Lay a Lumpia Wrapper on a clean surface with one corner pointing toward you. Place about 3 tablespoons of the cooled filling near the bottom corner, shaping it into a small log.

Fold the bottom corner up and over the filling, then fold in the sides. Brush the top edge with the 1 whole Large Eggs (beaten) to act as a glue. Roll tightly up to the top edge, pressing to seal. Repeat with the remaining 12 sheets Lumpia Wrappers and filling.

Step 3: Deep-Fry to Golden Perfection

Heat the remaining 3 cups Vegetable Oil in a deep pot to 350°F. Working in batches to avoid overcrowding, carefully add the lumpia rolls, seam-side down. Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.

Transfer the fried lumpia to a paper towel-lined plate to drain excess oil. The filling should be hot throughout, and the wrapper should be blisteringly crisp. If the oil temperature drops below 325°F, let it return to 350°F before frying the next batch.

Step 4: Serve with Sweet Chili Sauce

Arrange the lumpia on a serving platter. Serve immediately while hot with the 0.5 cup Sweet Chili Sauce on the side for dipping. The contrast of the crisp wrapper, tender vegetables, and sweet-spicy sauce makes every bite irresistible.

For best texture, serve within 15 minutes of frying. If you need to keep them warm, place them on a wire rack in a 200°F oven for up to 10 minutes—this prevents the wrappers from becoming soggy.

Wine and Beer Pairings for This Recipe

Crisp White Wines

I love pairing these spring rolls with a chilled Riesling—its slight sweetness balances the savory filling beautifully. A Sauvignon Blanc from New Zealand, with its crisp acidity and citrus notes, also works wonders against the rich, fried wrapper. 🍷

Light Beers

For beer lovers, a Filipino lager like San Miguel is my top choice—the clean, crisp profile cleanses your palate. A light American pilsner, such as Miller Lite, offers similar refreshment without overpowering the dish.

Sparkling Options

If you’re celebrating, Prosecco or another dry sparkling wine adds a festive touch. The effervescence cuts through the oiliness, while the subtle fruit notes complement the heart of palm and sweet chili sauce perfectly.

Non-Alcoholic Pairings

For a non-alcoholic option, try sparkling lychee juice—its floral sweetness mirrors the dish’s flavors. A cold calamansi soda from your local Asian market delivers a tangy, citrusy contrast that’s incredibly refreshing. ✨

Frequently Asked Questions