Lumpiang Ubod Recipe Fried: Crispy Spring Roll with Heart of Palm Filling

This Filipino spring roll delivers crispy perfection with every bite. I developed this version after testing multiple frying techniques to achieve that ideal golden, shatteringly thin exterior.

The heart of palm filling stays tender while the wrapper transforms into a delicate, flaky shell. My kitchen tests proved that maintaining 350°F oil temperature is key to even cooking without excess grease.

Each roll emerges from the fryer with a crispy texture that gives way to the fresh, slightly sweet filling. The contrast between the crunchy wrapper and the heart of palm mixture is what makes this dish unforgettable.

Serve immediately for maximum crunch. The frying process takes less than 5 minutes per batch, making it efficient for feeding a group.

Ingredients for Lumpiang Ubod Recipe Fried

Thin wrappers, crisp filling, and a golden fry come together for perfect spring rolls every time.

The lumpia wrappers are non-negotiable here. Look for thin, spring roll-specific wrappers in the freezer aisle at Asian markets—they crisp up like nothing else. Heart of palm is the star; canned works fine (just drain well), but fresh is even better if you can find it. For the veggies, julienned carrots and shredded cabbage add the perfect crunch. Don’t skip the water chestnuts—they’re the secret to that signature texture.

No heart of palm? Bamboo shoots or jicama can step in, though the flavor changes. For extra richness, add shredded turnips or singkamas. Soy sauce can be swapped for tamari if you need gluten-free. The wrappers must be spring roll style—won ton skins are too thick and won’t get that shatter. If you’re out of cornstarch, egg wash works for sealing (though this is vegetarian, not vegan).

Assemble just before frying to keep wrappers from drying out. Leftovers? Reheat in a 350°F oven for 5-10 minutes to revive the crisp. Best eaten fresh, but they’ll keep in the fridge for 2 days (re-crisp in the oven). Freeze uncooked rolls for up to 1 month—fry from frozen, adding a minute to cook time.

Step-by-Step Instructions for Lumpiang Ubod

Here’s how to achieve perfectly crispy spring rolls with a flavorful heart of palm filling.

Step 1: Prepare the Vegetable Filling

Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add the yellow onion and sauté for 2-3 minutes until it becomes translucent. Then add the 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Stir in the 2 cups heart of palm, 1 cup carrots, 1.5 cups green cabbage, 1 cup green beans, and 0.5 cup water chestnuts. Cook for 5-6 minutes until the vegetables soften slightly but retain some crunch. Season with 2 tbsp soy sauce, 1 tsp white sugar, 0.5 tsp ground black pepper, and 0.5 tsp salt, stirring well to combine.

Remove from heat and let the filling cool completely. This step is crucial—hot filling will make the lumpia wrappers soggy and difficult to handle. Spread it on a plate to speed up the cooling process.

Step 2: Assemble the Lumpia

Lay a lumpia wrapper on a clean surface with one corner pointing toward you. Place about 3-4 tablespoons of the cooled filling near the bottom corner, leaving a 1-inch border on all sides. The filling should be tightly packed but not overflowing.

Fold the bottom corner over the filling, then fold in the sides, and roll upward tightly, similar to a burrito. To seal, mix the 2 tbsp cornstarch with 2 tablespoons water to create a slurry. Brush the top edge of the wrapper with the slurry before completing the roll to ensure it stays closed during frying.

Step 3: Fry to Golden Perfection

In a deep, heavy-bottomed pot or Dutch oven, heat the 4 cups vegetable oil over medium-high heat until it reaches 350-375°F. To test if the oil is ready, drop in a small piece of wrapper—it should sizzle immediately and float to the surface.

Carefully place 3-4 lumpia at a time into the hot oil, seam-side down. Fry for 2-3 minutes per side until they turn golden brown and crispy. Avoid overcrowding the pot, as this will lower the oil temperature and result in greasy lumpia.

Using a slotted spoon, transfer the fried lumpia to a paper towel-lined plate to drain excess oil. The paper towels will absorb any residual grease while keeping them crispy.

Step 4: Serve and Enjoy

Let the lumpia rest for 2-3 minutes before serving. This brief rest allows the filling to set slightly and the exterior to reach its peak crispiness. Serve whole or sliced diagonally for an elegant presentation.

For best results, enjoy immediately while hot. The contrast between the crisp wrapper and the tender, flavorful filling is what makes this dish so irresistible. If you need to keep them warm, place them on a wire rack in a 200°F oven for up to 20 minutes.

Dietary Considerations for This Recipe

Vegetarian Friendly

This dish is naturally 100% vegetarian as written, with no animal products in the filling or wrappers. The heart of palm and vegetable combination provides a satisfying, meat-free experience that even carnivores love. I’ve served these at gatherings where no one missed the meat. 🌱

Vegan Adaptation

To make this vegan, simply swap the lumpia wrappers for rice paper or spring roll wrappers labeled vegan. Check your soy sauce too—some brands use fish in their fermentation process. Tamari is a reliable vegan alternative.

Gluten-Free Option

For gluten-free diets, replace regular soy sauce with gluten-free tamari or coconut aminos. The wrappers are the tricky part—look for rice paper or gluten-free spring roll wrappers at Asian markets. These may fry up slightly differently, so test one first.

Allergen Awareness

The primary allergen here is wheat in the traditional lumpia wrappers. For nut allergies, verify your soy sauce brand, as some contain trace amounts. The filling itself is nut-free. Always check wrapper labels carefully.

Low-Sodium Adjustments

To reduce sodium, use low-sodium soy sauce or cut the amount in half and boost flavor with extra garlic or a splash of vinegar. The heart of palm may contain added salt, so rinsing it before use helps too. 💡

Oil Considerations

For those watching fat intake, use an air fryer with 1 tbsp oil sprayed lightly on each roll. Fry at 375°F for 8-10 minutes, flipping halfway. The texture won’t be identical to deep-frying, but it’s a lighter alternative.

Frequently Asked Questions