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Lumpiang ubod, also known as heart of palm spring rolls, is a Filipino appetizer consisting of julienned ubod (heart of palm) with various meat and vegetables in a thin egg crêpe. It is commonly served fresh (as lumpiang sariwa ), but it can also be deep-fried.
Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees, most notably the coconut (Cocos nucifera), juçara (Euterpe edulis), açaí palm (Euterpe oleracea), palmetto (Sabal spp.), and peach palm. Heart of palm may be eaten on its own, and often it is eaten in a salad. There are palm varieties that have ...
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Ginataang ubod is a variant of the dish where heart of palm is used instead of bamboo shoots. It is otherwise prepared identically. [10] [11]A sauteed variant of the recipe which excludes coconut milk is also known as ginisang labong (or ginisang ubod for heart of palm variants).
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Fresh lumpiang ubod made with heart of palm. Lumpia was introduced to the Philippines by early Hokkien immigrants from Fujian. The name is derived from Hokkien: "lun" means wet, moist, or soft, and "pia" means cake or pastry. They have been thoroughly nativized to Philippine cuisine and are found throughout the islands.
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