Lumpiang Ubod Recipe

Lumpiang ubod Recipe

Lumpiang Ubod

Lumpiang Ubod is one of the popular varieties of the Filipino fresh eggrolls, made with heart of the palm called ubod as its main filling.


  • 4 cups Ubod or 1 package Bamboo Shoot, washed and cut in 1 inch strips
  • 2 pcs. Carrots, cut in 1 inch strips, about 1 cup
  • 1 can Chickpeas or Garbanzos, about 1 cup
  • 1 pound Shrimps, shelled and cut in small pieces(optional)
  • 2 cups shrimp juice (from boiled shrimp shells)(optional) or chicken broth
  • 3 cloves Garlic, minced
  • 1 medium Onion, chopped
  • Salt and Pepper to taste
  • Cooking oil for sauteing
  • Lettuce (Romaine or Iceberg)
  • Double recipe : Lumpia Wrapper
  • One recipe : Lumpia Sauce


  1. Saute the garlic and onion, then add the shrimps, carrots and chickpeas.
  2. Add the shrimp juice, bring to a boil and season with salt and pepper.
  3. Put in the ubod or bamboo shoots, let it boil once for a minute or two, then turn off the heat.
  4. Sprinkle green onions for freshness of taste and for color, then strain the liquid.
  5. Assemble the Lumpiang Ubod, lay in this order then roll : Lumpia Wrapper, Lettuce, Filling.
  6. Wrap with wax paper to keep the wrapper soft.
  7. Serve with Lumpia Sauce.
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