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. It originates from the city of Silay in Negros Occidental where an original variant, lumpiang Silay, is still popular.

Lumpiang ubod derives its name from ubod ("heart of palm") which is the edible pith derived from coconut trunks. The dish originates from the city of Silay in the province of Negros Occidental, Negros Island in the Visayas. Purportedly it emerged as one of the appetizers carried on woven trays (bilao) by servers (manuglibod) in mahjong gambling dens frequented by the city's large affluent class. The ubod was taken from freshly felled coconut trees that are also used widely in Ilonggo cuisine. It became popular and was adopted in other parts of the Philippines, eventually taking on the characteristics of the more prevalent lumpiang sariwa.^[1][2]

Modern lumpiang ubod is most commonly served as lumpiang sariwa (fresh lumpia). It is made by julienning heart of palm and carrots into thin strips. It is mixed together with minced garlic, onion and various other vegetables if desired, including cabbage, green beans, singkamas (jicama), potatoes, and so on. Meat (pork, beef, or chicken), shrimp, or tofu can also be added. These are sautéed with spices and patis (fish sauce) until the ubod is soft and the meat is thoroughly cooked.^[3][4]

The lumpia wrapper can be homemade or commercial. It is the thicker variant used for lumpiang 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 of lettuce and wrapped with the lumpia wrapper.^[5][6] It is served drizzled with peanut sauce and garnished with green onions, crushed unsalted peanuts, toasted garlic, and/or crushed chicharon.^[7]

Lumpiang ubod can also be served as lumpiang 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]

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