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| 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 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.