Discover the vibrant flavors and textures of Lumpiang Hubad, a delightful Filipino dish that is not only delicious but also nutritious. This "naked" version of lumpia showcases a colorful medley of sautéed vegetables and proteins, ideal for a light yet flavorful meal. Enjoy the simplicity and freshness of Lumpiang Hubad for a simple family meal or even a special occasion!
What is Lumpiang Hubad?
Lumpiang Hubad is a Filipino dish that translates to "naked or unwrapped spring roll." It is basically a deconstructed version of the classic lumpiang sariwa. Unlike the typical lumpia that is wrapped in a thin crepe-like wrapper, lumpiang hubad skips the wrapper entirely. Instead, the flavorful medley of sautéed tender-crisp vegetables and meat is directly served on a plate, much like a salad. This makes it not only easier to prepare but is also a lighter and healthier alternative.
The commonly used ingredients for Lumpiang Hubad include sweet potatoes, carrots, cabbage, green beans, and protein such as tofu, shrimp, and meat. These are then stir-fried until tender-crisp and seasoned to perfection. The cooked mixture is directly placed on a plate and served with a rich peanut sauce that is generously drizzled on top before serving.
Whether you're looking for a quick weekday meal, a dish to impress your friends or a special occasion, Lumpiang Hubad is sure to satisfy.
Why You’ll Love Lumpiang Hubad
Freshness: Each bite offers a burst of delicious freshness. The vegetables are tender-crisp and vibrant in color, making the dish as visually appealing as it is tasty.
Nutritional Value: Lumpiang Hubad is packed with vegetables and lean protein, making it a nutritious choice that provides essential vitamins and minerals. It's a great way to enjoy a balanced meal without feeling weighed down.
Ease of Preparation: Unlike traditional lumpia, which requires wrapping, Lumpiang Hubad is straightforward to prepare. Just chop, sauté, and serve!
Ingredients You'll Need
- Oil - You may use any oil of your preference; however, canola oil, vegetable oil, sunflower oil, and extra light olive oil are ideal for stir-frying as they have high smoke points.
- Onion and garlic - for sautéing.
- Proteins - I used ground pork and shrimp in this recipe, but you may also use ground chicken and tofu as alternatives.
- Vegetables - Sweet potato, carrot, cabbage, and green beans were the vegetables I used, but you may also use singkamas (jicama), ubod (bamboo shoots), and garbanzo beans.
- Fish sauce- lends a savory umami flavor to the dish.
- White ground pepper - adds a subtle heat and depth of flavor to the dish. In a pinch, you may use ground black pepper instead.
- Water
For the Peanut Sauce
- Cornstarch+ water + soy sauce- combined to create a slurry, used as a thickening agent for the sauce.
- Crushed peanuts - provides a nutty richness and texture to the sauce.
- Brown sugar - adds sweetness and balances out the flavors.
- Garlic - for a delicious garlicky flavor of the sauce.
- Water
- Salt
Foxy tips in making Lumpiang Hubad
- Cut the vegetables into uniform pieces to ensure quick and even cooking.
- Avoid overcooking the vegetables! Make sure that the vegetables are vibrant and tender-crisp.
- For a richer and nuttier lumpia sauce, you may add a dollop of peanut butter.
- For a tasty twist, turn it into a filling for Lumpiang Prito, you may use as it is or add togue (bean sprouts).
- If allergic to peanuts, consider substituting with tree nuts such as cashews and almonds. This will still provide a nutty flavor without the allergen. But it best to consult your doctor before considering any substitutions to ensure your safety when making dietary adjustments.
How to Serve
Lumpiang Hubad is best enjoyed hot and fresh from the pan. Serve it immediately after cooking to preserve its flavors and textures.
Generously drizzle your Lumpiang Hubad with lumpia sauce just before serving, and garnish with chopped peanuts. For extra flavor, you may also add minced garlic as an additional garnish.
Serve Lumpiang Hubad with a side of steamed rice for a complete meal, or enjoy it as it for an afternoon snack or light dinner.
Storing Notes
To store leftovers, keep the sauce and vegetables in separate airtight containers. You may refrigerate them for up to 3 days.
To reheat the sauce, place it in a saucepot over medium heat until heated through. Add water as needed to adjust the consistency.
For the vegetables, reheat them in a wide pan over medium heat, or microwave them in 2 to 3-minute intervals until thoroughly heated, stirring between intervals.
Printable Recipe
Lumpiang Hubad Recipe
Ingredients
- 2 tablespoons oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 250 grams ground pork
- 2 tablespoons fish sauce
- ¼ teaspoon white ground pepper
- 250 grams shrimp - small to medium shelled and deveined
- 1 large sweet potato peeled and cut into strips
- 1 large carrot julienned
- ½ cup water
- 2 cups cabbage shredded
- 1 cup green beans cut into thin strips, diagonally
- salt to taste
SAUCE
- ¼ cup cornstarch (4 tbsps)
- ½ cup water
- 2 tablespoons soy sauce
- 2 cups crushed peanuts raw
- 4 cups water
- ¼ teaspoon salt
- ⅔ cup brown sugar
- 6 big cloves garlic minced
Instructions
- ¼ cup cornstarch, 2 tablespoons soy sauce, ½ cup waterPrepare the sauce. In a bowl, combine the cornstarch, water, and soy sauce and mix until dissolved to make a slurry. Set aside.
- 2 cups crushed peanutsIn a deep pan over medium-low heat, add the crushed peanuts. Stir and cook until light brown. Take out the half of the crushed peanuts to be used as toppings later.
- 4 cups water, ¼ teaspoon salt, ⅔ cup brown sugar, 6 big cloves garlicAdd water to the pan and bring to a simmer. Add the salt, brown sugar and minced garlic. Stir to dissolve sugar. Once sugar is dissolved, gradually add the slurry while stirring gently. Continue to stir until the sauce thickens into a gravy.
- Transfer the sauce to a sauce server or a bowl.
- 2 tablespoons oil, 1 medium onion, 2 cloves garlicIn a wok or skillet, sweat onion and garlic in oil over medium heat until limp and aromatic.
- 250 grams ground pork, 2 tablespoons fish sauce, ¼ teaspoon white ground pepperAdd the ground pork and season with fish sauce and ground pepper. Cook for 3 minutes stirring constantly to break the lumps.
- 250 grams shrimp - small to mediumAdd the shrimp and cook until it turns pink all over.
- 1 large sweet potato, 1 large carrot, ½ cup waterAdd the sweet potato, carrots, and some water. Let it cook for another 3-5 minutes or until the sweet potatoes are just cooked.
- 2 cups cabbage, 1 cup green beans, salt to tasteAdd the cabbage and green beans and toss. Season with salt as needed and cook for a few minutes more just until the cabbage and green beans are cooked but not mushy.
- Remove from the wok and transfer to a serving bowl so it will not cook further.
- To serve, place a serving of the cooked vegetable on a plate. Pour generous amount of sauce over it and add some crushed peanuts on top.
What do you think?