The Filipino spring roll that uses young palm heart as its main ingredient is lumpiang ubod.
The name comes from ubod, the edible inner pith or heart of a palm—often a coconut palm. The ingredient is julienned and combined with vegetables, aromatics, and sometimes meat or shrimp, then wrapped in a thin Filipino lumpia wrapper.
Lumpiang ubod is especially associated with Silay City in Negros Occidental. The original Silay style is a fresh lumpia traditionally served with lettuce, green onion, shrimp or meat, crushed chicharon, and sauce spread inside the wrapper. Modern versions are also commonly served as lumpiang sariwa or deep-fried.
The key distinction is the filling: lumpiang ubod centers on heart of palm, while lumpiang gulay usually emphasizes mixed vegetables, and lumpiang Shanghai is generally a meat-filled fried roll. Lumpiang sariwa describes a fresh serving style, so it can overlap with lumpiang ubod rather than being a separate ingredient-based category.