Lumpiang Ubod Recipe

Lumpiang Ubod Filipino

This Lumpiang Ubod recipe is considered a fiesta fare in the Philippines. Its main ingredient is the heart of palm cut into strips, sweet sauce, carrots and more.



Lumpiang ubod Wrapper:


Lumpiang Ubod sauce:


To make Lumpia Wrapper:

  1. Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
  2. Blend the cornflour with water, adding the water gradually to ensure smoothness.
  3. Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
  4. Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
  5. Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.


  1. Heat the oil and lightly fry the garlic and onion until soft.
  2. Add the pork and ham, cook, stirring for a few minutes.
  3. Add prawns and chickpeas and cook a little longer.
  4. Stir in the ubod, beans, carrot, and cabbage.
  5. Season with salt and pepper.
  6. Cover and simmer until the vegetables are just tender. Drain and cool.
  7. Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
  8. Serve with Lumpiang Ubod sauce.


  1. Bring the stock to the boil with the sugar, soya sauce, and salt.
  2. Blend the cornflour with the cold water and stir it into the stock.
  3. Simmer, stirring for 2-3 minutes, until the sauce thickens.
  4. Sprinkle the minced garlic on the top.

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