Lumpiang Ubod

Our Local egg roll, or lumpia, comes deep fried and filled with meat, wrapper-less and presented like a salad, or as lumpiang ubod: fresh ingredients rolled in a soft, crepe-like wrapper topped with a garlicky peanut sauce.

  • Required cooking skill level

  • Above 10
    persons serving
  • 80
    minutes preparation time
  • cooking time


  1. 4 Tbsp Golden Fiesta Palm Oil
  2. 1 White onion, sliced
  3. 3 Cloves garlic, chopped
  4. 1/2 cup Pork kasim, thin strips
  5. 3/4 cup Whole shrimp
  6. 4 cups Ubod, thin strips
  7. 1/2 cup Carrots, thin strips
  8. 1 cup Singkamas, thin strips
  9. 1/4 tsp Ground black pepper
  10. 2 Tbsp Datu Puti Patis
  11. 12 pieces Green lettuce
  12. 1/2 cup Peanuts, roasted
  13. 1/4 cup Garlic, chopped


  1. 1 cup Water
  2. 1/4 cup Silver Swan Soy Sauce
  3. 1/2 cup Brown sugar
  4. 2 Cloves garlic, chopped
  5. 1 Tbsp Cornstarch
  6. 3 Tbsp Water


  1. 1 1/2 cups All-purpose flour
  2. 1 1/2 cups Cups milk
  3. 4 Eggs
  4. 2 Tbsp White sugar
  5. 2 Tbsp Butter, melted
  6. 1 Tbsp Golden Fiesta Canola Oil


  • 1 In a pan, heat Golden Fiesta Palm Oil. Saute onions and garlic until fragrant. Add pork, shrimp, ubod, carrots, and singkamas. Season with Datu Puti Patis and pepper. Cook for a few minutes until vegetables are cooked.
  • 2 Make lumpia sauce: In a medium saute pan, combie water, Silver Swan Soy Sauce, brown sugar, and garlic. In a small bowl, dissolve cornstarch in water. Add sauce to thicken.
  • 3 Make lumpia wrapper: In a bowl, combine flour milk, eggs, white sugar, and butter. Mix well and chill for at least 25 to 30 minutes. In a small nonstick frying pan, brush Golden Fiesta Canola Oil. Measure 1/4 cup of lumpia batter, cook on one side and slide out. Continue with the rest of the batter.
  • 4 To assemble: On lumpia wrapper, place lettuce and 2 to 3 tbsp of filling. Roll and serve with lumpia sauce, peanuts and garlic.
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