Fried Lumpiang Ubod

Lumpiang ubod or spring roll with heart of palm filling is usually served fresh, without frying. But this spring roll recipe here is deep fried and served with spiced vinegar. This can be served as an appetizer or a viand.

To cook fried lumpiang ubod; Heat a large pan over medium high heat, add the 1/8 cup oil and saute red onion until transparent. Add blanched heart of palm into the pan and lower heat to medium. Continue mixing for at least 10 minutes. Season with salt. Place sauteed heart of palm in a colander to drain off excess liquid and cool. Take a piece of spring roll or lumpia wrapper and lay it on a plate. Fill the center of the wrapper with approximately 2 tablespoons of ubod filling, fold the sides and roll it until it wraps the whole filling. Seal the edges of the spring roll with the cornstarch mixture. Pour vegetable oil in a deep frying pan just enough to cover the spring roll; approximately 2 inches. Heat the oil and deep fry the spring rolls for about 3 to 5 minutes or until it turns golden brown. Serve with lettuce and spiced vinegar. To see the complete recipe with list of ingredients in exact measurement, continue reading.

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How to Cook Deep Fried Lumpiang Ubod

Lumpiang ubod or spring roll with heart of palm filling is usually served fresh, without frying.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Appetizer

Cuisine: Filipino

Keyword: fried lumpia, lumpiang ubod

Servings: 25 pcs

Calories: 135kcal

Author: Manny

Ingredients

• 1 kilo heart of palm or ubod julienne and blanched
• 1/8 cup vegetable oil
• 1/2 cup red onion chopped
• 1 Tbsp. salt
• 25 spring roll or lumpia wrappers
• 3 Tbsp. cornstarch mixed in 1/3 cup water
• vegetable oil for deep frying
• 3 lettuce leaves
• spiced vinegar native vinegar with chopped onion, pepper, ginger and garlic for dipping

Instructions

How to cook Deep Fried Lumpiang Ubod:

• Heat a large pan over medium high heat, add the 1/8 cup oil and saute red onion until transparent.
• Add blanched heart of palm into the pan and lower heat to medium. Continue mixing for at least 10 minutes. Season with salt.
• Place sauteed heart of palm in a colander to drain off excess liquid and cool.
• Take a piece of spring roll or lumpia wrapper and lay it on a plate.
• Fill the center of the wrapper with approximately 2 tablespoons of ubod filling, fold the sides and roll it until it wraps the whole filling.
• Seal the edges of the spring roll with the cornstarch mixture.
• Pour vegetable oil in a deep frying pan just enough to cover the spring roll; approximately 2 inches.
• Heat the oil and deep fry the spring rolls for about 3 to 5 minutes or until it turns golden brown.
• Serve with lettuce and spiced vinegar.