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.

It became popular and was adopted in other parts of the Philippines, eventually taking on the characteristics of the more prevalent lumpiang sariwa.

It is mixed together with minced garlic, onion and various other vegetables if desired, including cabbage, green beans, singkamas (jicama), potatoes, and so on.

These are sautéed with spices and patis (fish sauce) until the ubod is soft and the meat is thoroughly cooked.

A small amount of the pre-cooked filling is then laid on a bed of lettuce and wrapped with the lumpia wrapper.

It traditionally included ubod, sautéed meat (ground or cut into strips) and shrimp, an entire sprig of green onion, and crushed chicharon in a bed of lettuce.