 | |
| Alternative names | heart of palm spring rolls, coconut pith spring roll, palm spring rolls |
|---|---|
| Course | Appetizer |
| Place of origin | Philippines |
| Region or state | Silay,Negros Occidental |
| Serving temperature | hot, warm |
| Main ingredients | heart of palm,lumpia wrapper |
| Variations | lumpiang Silay |
Lumpiang ubod, also known asheart of palm spring rolls, is aFilipinoappetizer consisting ofjuliennedubod (heart of palm) with various meat and vegetables in a thin eggcrêpe. It is commonly served fresh (aslumpiang sariwa), but it can also be deep-fried. It originates from the city ofSilay inNegros Occidental where an original variant,lumpiang Silay, is still popular.
Lumpiang ubod derives its name fromubod ("heart of palm") which is the ediblepith derived fromcoconut trunks. The dish originates from the city ofSilay in the province ofNegros Occidental,Negros Island in theVisayas. Purportedly it emerged as one of theappetizers carried on woven trays (bilao) by servers (manuglibod) inmahjonggambling dens frequented by the city's large affluent class. Theubod was taken from freshly felled coconut trees that are also used widely inIlonggo cuisine. It became popular and was adopted in other parts of the Philippines, eventually taking on the characteristics of the more prevalentlumpiang sariwa.[1][2]
.jpg)
Modernlumpiang ubod is most commonly served aslumpiang sariwa (fresh lumpia). It is made byjulienningheart of palm andcarrots into thin strips. It is mixed together with minced garlic, onion and various other vegetables if desired, includingcabbage,green beans,singkamas (jicama),potatoes, and so on. Meat (pork, beef, or chicken), shrimp, ortofu can also be added. These aresautéed with spices andpatis (fish sauce) until theubod is soft and the meat is thoroughly cooked.[3][4]
Thelumpia wrapper can be homemade or commercial. It is the thicker variant used forlumpiang sariwa, and not the thin version commonly used in fried versions. It is made by mixing egg, flour, and water into a thin batter. It is poured into a thin pancake on a pan for more or less a minute and then taken out to dry. A small amount of the pre-cooked filling is then laid on a bed oflettuce and wrapped with the lumpia wrapper.[5][6] It is served drizzled withpeanut sauce and garnished withgreen onions, crushed unsaltedpeanuts, toasted garlic, and/or crushedchicharon.[7]
Lumpiang ubod can also be served aslumpiang prito (fried lumpia). The preparation is more or less the same, though the type of lumpia wrapper used is less important. It is deep-fried and then served with a dipping sauce of choice, like other fried lumpia.[8]
The original Silaylumpiang ubod is sometimes differentiated aslumpiang Silay,lumpiangIlonggo,lumpiang ubod de Silay, orlumpiangBacolod. Unlike the versions in other islands, it is always made fresh. It is originally smaller and thinner in comparison (approximately finger-sized). It traditionally includedubod, sautéed meat (ground or cut into strips) and shrimp, an entire sprig ofgreen onion, and crushedchicharon in a bed of lettuce. Thelumpia wrapper is also traditionally made withrice flour. It is not served with a dipping sauce or drizzled with peanut sauce like most modernlumpiang ubod. Rather the sauce is spreadinside the wrapper before rolling. The sauce is traditionally made fromcornstarch, salt, sugar,soy sauce, and finely crushed toasted garlic. It is typically served with wax paper covering, a legacy of its origin asfinger food rather than a dish served on a plate.[1][9][10][11][12][2]
