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5 from 3 votes

Lumpiang Ubod Recipe

Course: Vegetable
Cuisine: Filipino
Calories: 0
Author: Eduardo Joven


Lumpiang ubod Wrapper:

  • 2 eggs
  • 3 oz/75 g cornflour
  • 1/2 pint/250 ml water
  • peanut oil

Lumpia Ubod Filling:

  • 2 tbsp. oil
  • 1 garlic clove crushed
  • 1 small onion thinly sliced
  • 4 oz/100 g parboiled lean pork diced
  • 2 oz/50 g ham shredded
  • 4 tbsp. peeled chopped prawn
  • 2 oz/50 g cooked chickpeas
  • 8 oz/200 g ubod coconut palm hearts, shredded
  • 6 oz/150 g French beans shelled
  • 1 carrot shredded
  • 12 oz/300 g cabbage shredded
  • 12 sprigs onions
  • salt and pepper
  • 12 crisp lettuce leaves
  • 12 lumpia wrappers

Lumpiang Ubod sauce:

  • 1/4 pint or more chicken stock
  • 2 oz/50 g sugar
  • 2 tbsp. soya sauce salt
  • 1 tbsp. cornflour
  • 3 tbsp. cold water
  • 1-2 tsp. finely minced garlic


To make Lumpia Wrapper:

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

Lumpia Ubod Filling:

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

Lumpia Ubod Sauce:

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