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Lumpiang Ubod

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Lumpia ubod is dish full of vegetables from Philippines, using the heart of palm-ubod- this dish is also known as heart of palm spring rolls.A variety of sauted vegatables arewrapped up in a thin egg crepe.The deliscous final touch is the sweet, salty nutty sauce drizzled on top. The poular appatizer is a sure fire crowd pleaser.


  • 1/4-1/2 kilo heart of palm -cut into sticks, jullienne

  • 1/4 kilo ground pork

  • 1 pcs carrot- julliene

  • 1 pcs white onion- minced

  • 2-3 cloves of garlic- minced

  • green lettuce - trim the end of then wash

  • 1/4 kilo peeled, deveined shrimp- coarsely chop

  • 1 tbsp fish sauce

  • 1/4 cup water

  • 1 ¼ cup soy sauce

  • 1 ¾ cup white sugar

  • 1 ½ teaspoon salt

  • 1 cup unsalted peanuts, ground

  • 1 head garlic (about 3 tablespoons), peeled and minced

  • 3 tablespoons corn starch Lumpia wrapper

  • 1 cup cornstarch

  • 1-1/2 cups water

  • 3 eggs, beaten

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1 teaspoon oil


1.Saute your Lumpia filling in a wok or a pan. Start with garlic and onion until fragrant.

2. Add in ground pork, carrots and Palm heart then saute on high heat.

3. Add shrimp then season with salt and pepper and fish sauce continue stirring until cooked.

4. Add sugar and water in a sauce pan, stir until sugar is dissolved in water and it turns into a caramel color.

5. Add soy sauce, peanuts and garlic.

6. Dissolve corn starch in water before adding, add more water if it ix too salty, adjust flavor by your taste.

7. Mix everything in a bowl

8. In a non-stick pan cook your wrapper.

9. To assemble put your wrapper a plate then add your lettuce then your filling then fold the sides and the bottom part, then drizzle with sauce.


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