Lumpiang Hubad

Lumpiang Hubad with a colorful medley of vegetables and a fantastic garlicky peanut sauce. It has all the delicious flavors you love in fresh lumpia but without the wrapper!

Lumpiang hubad, simply put, is fresh lumpia served naked sans wrapper. It has the flavors and textures you love of your favorite Filipino spring roll but without the extra calories of the wrappers. It's quicker and easier to prep without the extra work of rolling and wrapping needed, yet just as tasty and filling.

The vegetables are cut into bite-size cubes and sauteed with a choice of protein until tender yet crisp. The colorful medley is then generously doused with a garlicky peanut sauce and served with green leaf lettuce leaves.

With a colorful medley of vegetables, tofu, and a garlicky peanut sauce, lumpiang hubad makes a delicious and nutritious midday snack, side dish, or main meal. It's great for simple family dinners or special gatherings.

Ingredients for lumpia filling

Various vegetable and protein choices can be used for the lumpia filling. Switch it up by choosing your choice combination from the suggestions below.

• Celery
• Cabbage
• Bean sprouts (togue)
• Sweet potato (kamote) or potato
• Green beans
• Carrots
• Heart of palm (ubod)
• Jicama (singkamas)
• Garbanzo beans
• Firm tofu
• Shrimp, shelled and chopped
• Ground or diced pork
• Ground or shredded chicken

How to serve

• Enjoy this hearty lumpia as a midday snack, side dish, or a complete meal in itself. Serve the vegetable mixture on a plate, top with the sweet and savory sauce, and garnish with ground peanuts and minced garlic for the best flavor.
• For leftovers, store the sauce and vegetables in separate containers. They'll keep in the refrigerator for up to 3 days.
• Warm the sauce in a saucepot until heated through, adding more water as needed to loosen the consistency.
• Reheat the vegetable dish in a wide pan over medium heat to an internal temperature of 165 F. Or heat in the microwave at 2 to 3-minute intervals until completely heated, stirring between intervals.

More lumpia recipes

Dynamite Lumpia

Rellenong Hipon

Banana Turon

Lumpiang Galunggong

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4 from 11 votes

Lumpiang Hubad

Lumpiang Hubad has all your favorite lumpia sariwa flavors but sans the wrapper! With a colorful medley of vegetables, tofu, and a garlicky peanut sauce, it's delicious as snack or light meal.

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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8 Servings

Ingredients

• 1 package (14 ounces) firm tofu
• canola oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 1 large singkamas (jicama), peeled and cut into ½-inch cubes
• 2 large carrots, peeled and cut into ½-inch cubes
• 2 large kamote, peeled and cut into ½-inch cubes
• 1 cup water
• 2 cups garbanzo beans
• 1 cup green beans, ends trimmed and cut thinly on a bias
• salt and pepper to taste

For the Lumpia Sauce

• 2 ½ cups water
• ¼ cup soy sauce
• ¾ cup brown sugar
• ½ teaspoon salt
• 3 tablespoons corn starch
• 1 cup unsalted peanuts, crushed
• 1 head garlic, peeled and minced
• 2 tablespoons peanut butter

For Garnishing

• unsalted peanuts, crushed
• garlic, peeled and minced

US CustomaryMetric

Instructions

• Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into ½-inch cubes.
• In a wide pan over medium heat, heat about 2 tablespoons oil until very hot. Add tofu and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
• Wipe down the pan as needed. Heat another 1 tablespoon of oil.  Add onions and garlic and cook until softened. 
• Add fish sauce and cook for about 1 minute.
•  Add singkamas, carrots, and sweet potatoes. 
• Add water and bring to a boil. Lower heat, cover, and continue to cook until vegetables are tender yet crisp. 
• Add tofu, garbanzo beans, and green beans, stirring to combine. 
• Season with salt and pepper to taste. 
• Continue to cook for another 2 to 3 minutes or until garbanzo beans and tofu are heated through and green beans are tender yet crisp. 
• Remove from the pan and drain excess liquid. You can use this liquid to make the sauce and just add water to total 2 ½ cups.

For the Lumpia Sauce

• In a saucepot over medium heat, combine water (or the reserved liquid from cooking the vegetables), soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved. 
• Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
• In a bowl, combine corn starch and ¼ cup cold water. Stir until mixture is smooth.
• Slowly add corn starch mixture to soy sauce mixture, whisking vigorously to prevent lumps.. Continue to cook, whisking regularly, until thickened. 
• Add peanut butter and stir until dissolved.

To Serve

• Spoon vegetable mixture on serving plates, pour peanut sauce on top and garnish with crushed peanuts and minced fresh garlic as desired.

Notes

• I like to use firm tofu for a satisfying vegetarian dish but feel free to swap it with diced pork or minced shrimp.
• To boost flavor, the peanuts in an ungreased skillet until aromatic. Make sure to use unsalted.
• Cut the vegetables into small and uniform sizes to ensure fast and even cooking.
• Do not overcook the vegetables! Lumpia is best enjoyed when the vegetables are vibrant and tender-crisp.
• After cooking, drain the vegetable filling well and use the liquid in making the sauce for added depth of flavor. Just add more water to the liquid to a total of 2 ½ cups and adjust the amount of salt.
• My lumpia sauce recipe has a secret ingredient, peanut butter! I learned this trick from a friend, and it's amazing how a simple addition can make the dish ultra special.

Video

Nutrition Information

Calories: 417kcal, Carbohydrates: 59g, Protein: 16g, Fat: 14g, Saturated Fat: 2g, Sodium: 790mg, Potassium: 704mg, Fiber: 11g, Sugar: 28g, Vitamin A: 8915IU, Vitamin C: 28.5mg, Calcium: 158mg, Iron: 3.6mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”