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Best Fresh Lumpia (Philippine-Style Egg Roll) Recipe

Updated on January 17, 2018

Meet the Filipino Counterpart of the American Egg Roll

Lumpia is a popular food all over the Philippines and other Asian countries, particularly Indonesia and Vietnam. The original lumpia recipe was introduced by Chinese immigrants.

Lumpia has many forms and variations. Because it has different fillings and wrappings, it also gained many nicknames; such as, Lumpiang Shanghai, Lumpiang Togue, Lumpiang Sariwa, Lumpiang Hubad, Lumpiang Ubod, Lumpiang Saging, and many more.

The best-tasting lumpia for me is the Lumpiang Ubod. It is known as a specialty food in Silay, Negros Occidental.

Try this recipe and you'll discover the exotic flavor of the cooked coconut tree core. Yes, the main ingredient is the core, or ubod. This is the softest part of the coconut tree. The coconut ubod is obtained by removing the leaves and outer barks of the tree. Ubod is considered a vegetable, and is also known as the ‘rich man's cabbage'.

NOTE: You must prepare all the ingredients before you start cooking to avoid confusion.

In the wrapper's recipe, egg is the main ingredient. And as the cooked wrapper is soft and thin, just like the one used in the American egg rolls, I have always called the Lumpiang Ubod as the Philippine-style Egg Roll.

Lumpiang Ubod (Photo from Flickr)
Lumpiang Ubod (Photo from Flickr)

The World’s Best Lumpiang Ubod Recipe

Ingredients for Wrapper:

  • 2 whole eggs
  • 2 cups of cornstarch
  • 2 cups of water
  • 1 tablespoon of vegetable oil

Ingredients for Filling:

  • ½ cup of vegetable oil
  • 3 large cloves of garlic, finely minced
  • 1 large onion, finely chopped
  • ¼ kilogram of lean ground pork (boiled in 2 ½ cups of water, to make meat stock)
  • ¼ kilogram of fresh shrimp, shelled and finely chopped (boil shrimp shells and head in 1 ½ cups of water, to make shrimp stock)
  • 1 cup of shrimp stock
  • 1 kilogram of ubod, cut into thin and 1-inch long strips
  • 1 teaspoon of iodized salt, or to taste
  • 1 teaspoon of ground black pepper, or to taste
  • 10 stalks of fresh onion leaves, or as needed

Ingredients for Sauce:

  • ½ teaspoon of sugar, or to taste
  • 1 tablespoon of soy sauce, or to taste
  • 2 cups of meat stock 1 teaspoon of salt, or to taste
  • 2 tablespoons of cornstarch, or as needed (dissolved in small amount of water)
  • 5 large cloves of garlic, finely minced

Procedure for Wrapper:

  1. In a bowl, combine together all the ingredients. Mix well until batter is smooth and creamy.
  2. Put a Teflon pan over low heat. Pour ¼ cup of egg mixture, must cover all surface of the pan.
  3. Wrapper is cooked when the edges are lifting from the pan. Remove the thin sheet by using a pair of flat thongs. Spread each cooked sheet on lightly-oiled plates.

Procedure for Filling:

  1. Heat oil on a deep pan or wok over medium-low heat. Sauté garlic until light brown, and onion, until softened. Add shrimp. Stir to blend well. Add drained ground pork. Continue sautéing for 5 minutes; or until pork starts to brown.
  2. Pour shrimp stock. Cover and simmer for another 5 minutes.
  3. Stir in the ubod strips. Return cover and simmer over medium-low heat. Stir at regular intervals to make sure that ubod strips are cooked evenly.
  4. When ubod strips are soft enough to bite and chew, remove heat. Transfer the ubod filling to a strainer. Drain well because excess liquid will ruin the lumpia wrapper.

Procedure for Sauce:

  1. In a small saucepan, mix together sugar, soy sauce, meat stock (strained in fine sieve), and salt.
  2. Boil over low heat. Add dissolved cornstarch. Stir in garlic. Simmer until thick.

To Roll Lumpiang Ubod:

  1. Put 2 onion leaves on one side of the wrapper. Arrange 2 tablespoons of filling.
  2. Carefully fold the three edges of wrapper over the filling, starting on each side.
  3. Use all your fingers to make sure that the filling is snugly-together, before you start rolling.
  4. Put rolled lumpia on a serving plate and pour sauce on top. Serve hot or warm.

Lumpiang Ubod (Photo from Flickr)
Lumpiang Ubod (Photo from Flickr)

Comments

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    • Kristen Howe profile image

      Kristen Howe 

      3 years ago from Northeast Ohio

      This looks interesting and yummy too. I never had a lumpia before. Voted up!

    • profile image

      rowie 

      3 years ago

      Is there a substitute for ubod if you cannot find ubod?

    • profile image

      jasmin a. monteclaro 

      5 years ago

      Thanks for all the knowledge shared, i copied all your recipes. its my dream come true to learn fresh lumpia my favorite order food in goldilocks. I love it.

    • profile image

      blazel int's 

      6 years ago

      i like lumpia very much!!!

    • profile image

      Dex 

      6 years ago

      Yum!

    • WillSteinmetz profile image

      WillSteinmetz 

      7 years ago

      Thanks for Recipe.

    • PaperNotes profile image

      PaperNotes 

      7 years ago

      I love lumpiang ubod. In fact we had this dish served during our wedding.

    • profile image

      diwata 

      7 years ago

      thank you and will try this (making of the wrapper) .... we have a reunion this coming January 1, 2011

      thank you and more power.... to BebS your such a LOOSER!

    • Gift Philippines profile image

      Gift Philippines 

      7 years ago from Worldwide

      I've never tried ubod... we have always made Lumpiang Shanghai style. But there is one thing that really makes it amazing that I tried in Naga in Bicol. My Lola added a few raisins which made it so delicious.

    • profile image

      ruby 

      8 years ago

      for BEBS:

      i'm not sure what you really want to impart, either 'papansin' ka lang or you're really ignorant about lumpiang sariwa, hmm

      for Live N Learn:

      keep up the good work

    • profile image

      jeng 

      8 years ago

      would like to ask, what kind of pan are you using?

    • profile image

      dhail 

      8 years ago

      for the wrapper, is cornstarch better than flour? never tried this before. i will try this soon!

    • profile image

      bam 

      8 years ago

      truly one of pinoy's pride when it comes to food, thank you for sharing the recipe. i can now serve this to my kids even here in the states, u are such an angel to all moms!!!!

    • profile image

      runningdove 

      8 years ago

      That is a cool video. Where can I get that mini rolling pin that you used to spread the batter? I've been searching the web for that gadget. I'd love to have one. Thanks.

    • Live N Learn profile imageAUTHOR

      Live N Learn 

      9 years ago from Las Vegas

      thank you, edith :)

    • profile image

      edith  

      9 years ago

      thanks for sharing this recipe. i love it!

    • profile image

      leengo 

      9 years ago

      Its good that u have a menu like this. I'm looking for this many times till i found your email its make me feel happy because i need to look for the recipe of lumpiang sariwara or ubod. Please continue to enhance your way of teaching people to cook deliciously. Thanks!

    • Live N Learn profile imageAUTHOR

      Live N Learn 

      10 years ago from Las Vegas

      Thanks for reading, Jack!

      Yes, please try this lumpia, ana kristina! Thanks!

    • profile image

      ana kristina carpio Quiambao 

      10 years ago

      i try your recipe its looks like nutritious and ummmmm...sarap its perfect!

    • Jack Burton profile image

      Jack Burton 

      10 years ago from The Midwest

      This looks masarap.

      My lovely wife is from the Philippines, and this old farm boy from southern Illinois had to learn to eat a lot of strange food that I had never dreamed existed. Some of it I don't even want to think about. :)

      You’re welcome to mouse over to my hub and take a look at how a traditional Filipino recipe is looked at through American eyes.

      https://hubpages.com/food/Filipino-Adobo-Food-fit-...

    • Live N Learn profile imageAUTHOR

      Live N Learn 

      10 years ago from Las Vegas

      Thank you. Cooking this particular egg roll is not hard. And it's not oily, too. Happy healthy eating!

    • Decrescendo profile image

      Decrescendo 

      10 years ago

      Looks nutritious. Makes me feel like eating now.

    • Live N Learn profile imageAUTHOR

      Live N Learn 

      10 years ago from Las Vegas

      Thank you for the appreciation from both of you, MM Del Rosario and luvnlyf. Your comments encourage me!

    • profile image

      luvnlyf 

      10 years ago

      Ubod--is that the same thing as heart of palm? Thanks for the hub--it made miss my grandmother and home....and the picture of the lumpiang ubod is seriously making my mouth water uncontrollably...

    • MM Del Rosario profile image

      MM Del Rosario 

      10 years ago from NSW, Australia

      Wow lumpia is one of my favourite, my daughter likes it too. Welcome to hubpages and thanks for joining fans club.

      MM

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