Lumpia Ubod


Preparation info

  • Makes About



    Appears in

    Memories of Philippine Kitchens

    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    There are several versions of the ubod filling; this is the simplest. In place of Baby Lacson’s paper-thin lumpia wrapper, we recommend using Tita Ding’s delicate recipe.


    • 1 tablespoon canola oil
    • 1 small onion, finely chopped
    • 2 garlic cloves, minced
    • ½ pound pork butt, cut into ¼-inch cubes
    • 1 pound fresh ubod (hearts of palm), preferably coconut ubod, julienned and soaked in water until ready to use
    • 1 teaspoon sugar
    • 2 tablespoons fish sauce, or to taste
    • ½ pound shrimp, peeled, deveined, and finely chopped
    • 6 scallion(s), trimmed and cut in half, or 6 lettuce leaves


    1. In a large saucepan over medium-high heat, warm the oil. Add the onion and garlic and sauté until softened, about 3 minutes. Add the pork and cook until it turns white, about 5 minutes. Add 1 cup water and bring to a simmer. Add the ubod, sugar, and fish sauce and cook until the ubod is tender, about 5 minutes. Add the shrimp and cook for another minute. Taste and add more fish sauce if needed. Set aside to cool.
    2. To assemble, place a wrapper on a flat work surface. Spread about 2 tablespoons of the sauce over the wrapper. Top with about ¼ cup of the filling and place a scallion half over the filling, extending past the outer edge of the wrapper. Fold the bottom of the wrapper up over the mixture. Fold in the sides so they overlap. Serve at room temperature.