Fried Lumpiang Ubod (Fried Palm Heart Spring Rolls)

lumpiang ubod

Lumpiang ubod is one Filipino food I definitely love to eat. Be it sariwa or fried, this delicious food is readily available at most Filipino restaurants, eateries, canteens, and even from peddlers on the street.

Here’s a very simple recipe if you’d like to make some yourself.

Fried Lumpiang Ubod (Fried Palm Heart Spring Rolls)


2 cups ubod (palm heart), cut into thin strips
1 chicken breast, boiled and flaked
3 cloves garlic, chopped
1 small red onion, chopped
1 small white onion, chopped
Dash of chicken powder
Salt and pepper to taste
Lumpia (spring roll) wrappers
Cooking oil for stir frying
Cooking oil for deep frying
cornstarch diluted in water

Heat oil in pan. Saute’ onion and garlic until onion is translucent and garlic is golden brown. Add in the ubod. Next, add in the chicken. Season with chicken powder, salt and pepper. Stir fry until ubod is cooked. It should be tender but still has a bit of crunch. Allow to cool.

Lay out one lumpia wrapper on a plate. Place two tablespoons of the filling mixture on one end of the wrapper. Fold flap over the filling and fold the left and right sides in. roll until you reach the end of the wrapper. Seal the end with cornstarch diluted in water.

Deep fry in cooking oil until golden brown. Drain on paper towels before serving. Serve warm or at room temperature with vinegar and crushed garlic.

lumpiang ubod

3 thoughts on “Fried Lumpiang Ubod (Fried Palm Heart Spring Rolls)”

  1. It’s been ages since I had lumpiang ubod. I wonder if there is any resto here in Orange or LA counties that I can go to for this particular lumpia.

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