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Best Fresh Lumpia (Philippine-Style Egg Roll) Recipe

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:

Scroll to Continue
  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)


Kristen Howe from Northeast Ohio on April 01, 2015:

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

rowie on December 15, 2014:

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

jasmin a. monteclaro on November 28, 2012:

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.

blazel int's on December 10, 2011:

i like lumpia very much!!!

Dex on November 15, 2011:


WillSteinmetz on May 20, 2011:

Thanks for Recipe.

PaperNotes on January 12, 2011:

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

diwata on December 25, 2010:

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 from Worldwide on October 22, 2010:

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.

ruby on July 14, 2010:

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

jeng on June 30, 2010:

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

dhail on April 13, 2010:

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

bam on December 30, 2009:

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!!!!

runningdove on November 26, 2009:

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 (author) from Las Vegas on May 12, 2009:

thank you, edith :)

edith on May 10, 2009:

thanks for sharing this recipe. i love it!

leengo on April 17, 2009:

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 (author) from Las Vegas on July 28, 2008:

Thanks for reading, Jack!

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

ana kristina carpio Quiambao on July 24, 2008:

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

Jack Burton from The Midwest on June 06, 2008:

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.

Live N Learn (author) from Las Vegas on April 08, 2008:

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

Decrescendo on April 07, 2008:

Looks nutritious. Makes me feel like eating now.

Live N Learn (author) from Las Vegas on March 22, 2008:

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

luvnlyf on March 21, 2008:

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 from NSW, Australia on March 20, 2008:

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


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