How to Cook Deep Fried Lumpiang Ubod
Fried lumpiang ubod is a crispy Filipino spring roll filled with tender heart of palm, perfectly golden on the outside and served with a tangy spiced vinegar dipping sauce.
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
- 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
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.
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.