Lumpiang Ubod Recipe Fried: Crispy Spring Roll With Heart of Palm

This Filipino classic transforms simple ingredients into a crispy, golden masterpiece that never fails to impress. The heart of palm filling offers a delicate texture and subtle flavor that pairs perfectly with the shatteringly thin wrapper.

I perfected this method after testing multiple frying techniques and wrapper types. The key is maintaining the right oil temperature—too low and your rolls will absorb grease, too high and they’ll burn before cooking through.

What emerges from the fryer is a spring roll with an audibly crispy exterior giving way to a tender, flavorful center. The contrast between textures makes every bite satisfying, while the filling remains moist and aromatic.

Serve these immediately with sweet chili sauce or banana ketchup for the full experience. The crispy result is worth the effort.

Ingredients for Lumpiang Ubod Recipe Fried

Thin wrappers, heart of palm, and fresh vegetables create these irresistibly crispy spring rolls.

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The wrappers are everything here. Spring roll wrappers (not egg roll) give that shatteringly thin, crisp texture. Find them frozen in Asian markets or the international aisle at Whole Foods. Heart of palm is non-negotiable—canned in water, not oil, for the cleanest flavor. Drain and press out all moisture so the filling doesn’t get soggy. For the vegetables, fresher is better, but frozen works in a pinch (thaw and pat dry first).

No heart of palm? Bamboo shoots offer a similar texture. Out of green beans? Substitute snow peas or bean sprouts. The soy sauce can be tamari for gluten-free, or coconut aminos for a lighter touch. If you’re missing shallots, red onion at half the amount works. The cornstarch slurry is key for sealing—don’t skip it, or your rolls might burst open while frying (and nobody wants that).

Assemble the rolls up to 8 hours ahead and refrigerate under a damp towel to prevent drying. Fry just before serving for maximum crispiness. Leftovers? Reheat in a 350°F oven for 10-12 minutes to revive the crunch. They’ll keep in the fridge for 2 days, but honestly, they’re best eaten fresh.

Step-by-Step Instructions for Lumpiang Ubod

Master the technique for perfectly crisp spring rolls with a flavorful heart of palm filling.

Step 1: Prepare the Filling Mixture

Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the minced shallot and 4 cloves garlic cloves, sautéing for 1-2 minutes until fragrant and just beginning to turn light golden brown.

Add the 14 oz heart of palm, 1 cup carrots, 0.75 cup green beans, and 1 cup cabbage to the skillet. Stir-fry for 5-7 minutes until the vegetables soften but retain a slight crunch. This texture ensures your filling stays fresh and crisp inside the wrapper.

Season with 2 tbsp soy sauce, 0.5 tsp salt, 0.25 tsp ground black pepper, and 1 tsp sugar. Cook for another 2 minutes, then transfer the filling to a bowl and let it cool completely. Warm filling will make the wrappers soggy and difficult to handle.

Step 2: Assemble the Spring Rolls

Lay out a lumpia wrapper in a diamond shape on a clean surface. Place about 2 tablespoons of the cooled filling near the bottom corner, leaving a 1-inch border on all sides. The filling should be compact but not overstuffed—this prevents the rolls from bursting during frying.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly upward, similar to a burrito. As you near the top, create a cornstarch slurry by mixing the 1 tbsp cornstarch with the 0.25 cup water. Use this slurry to seal the final edge, pressing firmly to ensure it adheres completely.

Step 3: Fry to Crispy Perfection

In a deep, heavy-bottomed pot, heat the remaining vegetable oil to 350°F. To test the temperature, drop a small piece of wrapper into the oil—it should sizzle immediately and rise to the surface within 10 seconds.

Fry the spring rolls in batches to avoid overcrowding the pot, which would lower the oil temperature and result in greasy rolls. Cook for 3-4 minutes, turning occasionally, until they are golden brown on all sides. The wrappers should be uniformly crisp and blistered.

Remove the rolls with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Let them rest for 2 minutes before serving—the filling will be extremely hot. The ideal texture is a shatteringly crisp exterior giving way to a tender, flavorful interior.

Dietary Considerations for These Flavors

Vegetarian Friendly

This dish is naturally vegetarian, packed with plant-based ingredients like heart of palm, carrots, and cabbage. It’s a great way to enjoy a crispy, satisfying meal without any meat. I love that it’s filling yet light at the same time.

Gluten-Free Option

To make these gluten-free, swap the soy sauce for tamari and use rice paper wrappers instead of traditional lumpia wrappers. Rice paper gives a slightly different texture but still delivers that crispy bite when fried properly. 💪

Vegan Adaptation

The base recipe is already vegan, as long as you confirm the lumpia wrappers don’t contain egg. Most spring roll wrappers are egg-free, but always double-check the package. The filling relies on vegetables and heart of palm, so no animal products are involved.

Allergen Considerations

These rolls are free from common allergens like dairy and nuts, but they do contain wheat in the wrappers. For nut allergies, ensure your frying oil hasn’t been cross-contaminated with nut oils. I always use fresh vegetable oil to avoid any risks.

Low-Sodium Tips

To reduce sodium, use low-sodium soy sauce or cut the amount in half and boost flavor with extra garlic and black pepper. The heart of palm and vegetables provide plenty of natural flavor without relying on excess salt. 💡

Make It Lighter

For a lighter version, try air-frying at 375°F for 8-10 minutes, flipping halfway. You’ll use far less oil while still achieving a crispy texture. Just spray the rolls lightly with oil before cooking to help them brown.

Frequently Asked Questions