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.
A Crispy Twist on a Classic
One of my fondest memories growing up was watching my grandmother in her small kitchen, carefully crafting her version of lumpia. The aroma of sautéed garlic and onions filled the air, making everyone’s mouth water even before a single bite was taken. But the dish that really stood out during family gatherings wasn’t your typical lumpiang sariwa, the fresh version often served with a sweet sauce. No, it was something crunchier, something that crackled with every bite: fried spring rolls filled with tender ubod, or heart of palm.
It was my grandpa who first introduced this fried variation to our family. He had picked up the recipe from a trip to the Visayas, where this dish is especially popular. He would tell us stories of how each province added their own flair to the recipe. What I love about this dish is how it blends tradition with innovation, turning the delicate heart of palm into something crispy and comforting.
The Heart of Palm: A Star Ingredient
At the heart of this dish is, quite literally, the heart of the palm. Ubod, as we call it in the Philippines, is the tender inner core of certain palm trees. While it’s often enjoyed fresh in many Filipino homes, my family discovered that frying it transforms it into a whole new experience. There’s something magical about how the natural sweetness of the ubod combines with the crispy wrapper, creating a perfect balance of textures.
When we prepare it, we always start by blanching the heart of palm to soften it, then sautéing it with onions, just like how my grandma used to do it. The secret she passed down was to cook the ubod just enough to bring out its natural flavors, but not so much that it loses its bite. This step is crucial because it ensures the filling stays firm and flavorful even after frying.
Why Frying Changes Everything
While fresh lumpiang ubod is light and refreshing, frying adds a whole new layer of indulgence. The wrapper becomes golden and crunchy, a perfect contrast to the soft filling inside. My uncle swears by frying because, as he often says, “Everything tastes better fried.” And he’s not wrong! There’s a satisfaction in biting into that crispy shell and finding the delicate ubod filling inside.
Cooking this dish also fills me with nostalgia. Every time I drop the rolls into hot oil, I remember my brother standing beside the stove, waiting for that first piece to come out of the pan. We would dip them in spiced vinegar—our preferred sauce—and savor each bite as if it was our first time tasting it.
A Perfect Pairing: The Essential Dipping Sauce
In our family, no spring roll is complete without the dipping sauce. The tangy spiced vinegar adds a sharp contrast to the richness of the fried rolls, cutting through the oil and enhancing the flavor of the heart of palm. My sister always makes sure we have enough vinegar to go around because it’s easy to get carried away dipping. The vinegar also brings out the subtle flavors of the filling, making each bite more vibrant.
For beginners who might be trying this recipe for the first time, I recommend experimenting with the vinegar. Some regions in the Philippines like to add garlic, chili, or even a bit of sugar to their vinegar mix. Feel free to play around with the flavors and find what suits your taste best.
A Dish Rich in History and Flavor
While this fried version of spring rolls may feel modern, the dish itself is steeped in history. Lumpia, in all its forms, is believed to have been influenced by Chinese immigrants who brought their spring roll traditions to the Philippines. Over the centuries, Filipinos have made lumpia their own, with each region offering its unique twist. The Visayas, where my grandpa learned this fried version, has long been known for its rich culinary traditions, and it’s no wonder that this version took hold there.
What’s wonderful about this dish is how adaptable it is. You can serve it as an appetizer, paired with a fresh salad or just a side of lettuce, which adds a crisp freshness to balance the fried roll. In our family, we often serve it as a main dish, enjoying it alongside steamed rice and dipping everything into that irresistible spiced vinegar.
Cooking Tips for Beginners
For those new to this dish, the process might seem intimidating, but it’s much easier than it appears. My biggest advice is to take your time with the rolling. Don’t rush it—make sure the filling is secure inside the wrapper. Grandma always said the trick to perfect rolls is in how tightly you wrap them. A loose wrap will cause the filling to fall out during frying, which can lead to a mess in the pan.
Also, when frying, ensure the oil is hot enough but not too hot. The goal is to get a golden-brown exterior without burning the roll or leaving it undercooked inside. A good rule of thumb is to test with one roll first and adjust the heat accordingly. And don’t forget to drain the rolls on a paper towel after frying to remove any excess oil.
A Family Favorite That Never Gets Old
Every time I make this dish, I’m reminded of my family’s love for food and how recipes connect us to our roots. Whether it’s a casual dinner or a special occasion, these fried rolls always make an appearance on our table. There’s something comforting about the simplicity of the ingredients and the depth of flavor they bring when combined.
So, whether you’re making this for the first time or it’s a recipe you’ve known all your life, I hope this crispy spring roll becomes a favorite in your household too, just like it is in ours.
How to Cook Deep Fried Lumpiang Ubod
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.
Notes
Cooking Tips:
Perfect the Sautéing Process
When sautéing the heart of palm, make sure to cook it on medium heat to release its natural sweetness without overcooking. Stir frequently to prevent it from sticking to the pan or burning. This step enhances the flavor and ensures the filling has the right texture for the spring roll.Seal the Wrapper Tightly
A secure seal is crucial to avoid the filling from spilling out during frying. Use a cornstarch mixture to firmly close the edges of the wrapper, ensuring the roll stays intact. Make sure to press gently but firmly as you roll to create a tight, even wrap for better frying results.Monitor Your Oil Temperature
Maintaining the right oil temperature is key to achieving a crispy, golden-brown exterior without burning the roll. If the oil is too hot, the wrapper will cook too quickly and the filling won’t heat through properly. Test with one spring roll first, and adjust the heat if it browns too fast or too slowly.
