Lumpiang Ubod (Coconut Pith Spring Roll)

This is part two of my post for KCC this month. 

Fresh Lumpiang Ubod brings back memories of my childhood, my aunts and Goldilocks, the bakeshop/diner that is. We used walk there in the summer afternoons for snack, it’s close to where my aunts used to live. This is what the grown-ups usually order while we, the kids, have our cakes.

Ubod is coconut pith taken from the young coconut trunk; I actually have not seen a whole ubod, I only know the already julienned ubod available in the supermarket. This is also the first time I made this kind of lumpia (spring roll), I got the recipe from Kulinarya cookbook.

The recipes ( the filling, wrapper and sauce) are very simple and easy to follow. The recipe for the lumpia wrapper is a real keeper, it’s super simple and easy, I’ve been looking for a good crepe recipe and I think this is it for me 🙂

I did only half the recipe for the filling and did not add the shrimp. The sauce is quite sweet, I would add chilli flakes next time and a little less sugar.


coconut pith, looks like potato strings


use  really fresh, crisp lettuce, mine’s not very fresh anymore but it’s better than nothing  😛


serve with lots of minced fresh garlic and roasted peanuts..


..and immediately devour…nom, nom

Coconut Pith Spring Roll
Kulinarya A Guidebook to Philippine Cuisine


500g coconut pith
4 cups water
2 tbsp milk
10 cloves garlic, minced
1 large onion, thinly sliced ( or minced)
100 g ground pork
100 g shrimps
1 head lettuce ( I used iceberg lettuce)
2 tabsp cooking oil
salt and pepper to taste
125 g peanuts, roasted


Combine water and milk in a bowl, soak the coconut pith in it.
Peel and devein the shrimps. Discard head and shell trimmings.
Separate lettuce leaves, wash and pat dry.

Heat cooking oil in a pan; saute half of minced garlic, onion, pork and shrimps, cook for about 10 minutes.
Drain the coconut pith from the milk-water mixture and add to the saucepan. Cook for 10 minutes more over moderate heat. Season with salt and pepper to taste. Strain the cooked mixture to drain excess liquid, set aside.

Grind or coarsely chop roasted peanuts. Prepare lumpia wrapper and lumpia sauce.

Lumpia Wrapper

I love this recipe, it can be used for both sweet and savory crepes

3/4 cup (90g) all-purpose flour
2 tabsp (15g) cornstarch
1/4 tsp salt
1 egg
1/2 tbsp (8g) oil
1 1/4 cups (300ml) water

Sift flour, cornstarch and salt in a bowl; combine egg, water and oil in a separate bowl, mix well and add into flour mixture, mix well until batter is smooth. Strain.

In a 10-inch non-stick pan over moderate heat, pour in 1/4 cip ( 60ml) batter and tilt pan in a circular motion to cover surface completely. Cook until set. Carefully remove wrapper to a plate. Repeat the procedure with the remaining batter.

Lumpia Sauce

3/4 cup (150g) white sugar
1 3/4 cups ( 420ml) water
2 tbsp (30ml) soy sauce
2 tbsp (16g) cornstarch
1 tbsp (15ml) water

Caramelize sugar in a saucepan until golden, add water ( be careful, there’ll be steam when you add the water, so keep your face away from the pan) and soy sauce; stir until the caramelized sugar dissolves again; bring to a boil.

Dissolve cornstarch in 1 tbsp water and gradually add to the saucepan, stirring continuosly. simmer until the mixture thickens.


1. Lay a wrapper on a plate and put a lettuce leaf on one side of the wrapper, allowing a fourth of the leaves to protrude.

2. Put 2 heaping tablesponns of filling in the center of the lettuce leaf. fold the bottom end of the wrapper upwards

3. Fold wrapper over on both sides of the filling then roll tightly to the opposite side.


Plate lumpiang ubod and pour some sauce over then sprinkle with some minced garlic and roasted peanuts.

Thanks for reading, have a nice day! 🙂 ♥

13 Responses to "Lumpiang Ubod (Coconut Pith Spring Roll)"

  1. essay   July 28, 2018 at 3:51 am

    *Note: If you’re going to skip the sausage, I recommend adding walnuts, cashews or almonds and the last minute to maintain that textural contrast.

  2. Elizabeth Llorente   January 28, 2018 at 7:35 pm

    do you know where can i buy in bulk the coconut pith?

  3. Ramon Wensman   February 2, 2012 at 5:44 am

    Mabuhay ang Pilipino!

  4. Vinz   March 12, 2011 at 4:41 am

    I will try to make this recipe at home. What i’m really looking for is the goldilock’s recipe 🙂 truly love it…

  5. pigpigscorner   September 8, 2010 at 10:21 am

    Coconut pith? Very interesting, looks so yummy!

  6. Cooking Gallery   September 4, 2010 at 4:18 am

    This is something new to me, but it looks fantastic and mouthwatering!

  7. James   August 31, 2010 at 10:59 pm

    Wow, your dish looks quite amazing. I order this a lot in restaurants–I guess it’s time for me to try it. Doubt I can get it looking as good as yours though.

  8. Joy   August 30, 2010 at 12:54 pm

    That looks so good.

  9. elra   August 30, 2010 at 10:14 am

    OMG, I learn a new thing here. I never heard or seen ubod before. Sounds really intriguing. Not sure if I can get it here though.

  10. MaryMoh   August 28, 2010 at 9:28 am

    I remember back home this coconut pith is a popular delicacy. I can’t find that here. Probably I can use radish. Love this lumpia.

  11. anncoo   August 28, 2010 at 7:45 am

    I would like to try this Coconut Pith spring roll. Looks so good with the roasted peanuts and the Lumpia sauce.

  12. Belinda @zomppa   August 28, 2010 at 4:23 am

    I would love to try this! I would probably devour it, per instructions.

  13. cusinera   August 28, 2010 at 12:55 am

    I do miss seeing fresh ubod, I remember when we use to live in Pinas and we would go to Quezon for my parents to get fresh ubod from their small plot of land..the workers have to cut whole coconut trees to get the “heart” (ubod). That’s why they are a bit expensive as a whole tree have to be sacrifice=)


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