Lumpiang Hubad is a vegetable spring roll without a wrapper topped with chopped peanuts and delicious garlicky, and sweet-salty lumpia sauce. 
This recipe is a Filipino dish made of stir-fried vegetables like jicama or Singkamas, cabbage, carrots, beans, & chickpeas, or garbanzos. Typically with meat, shrimp, and tofu or only tofu for a vegetarian version. The peanut sauce is made of peanut butter and added to the stir-fried vegetables served with thickened lumpia sauce. Topped with chopped peanuts for garnish and optional chopped parsley.
The ingredients of Lumpiang Hubad” and the method of cooking are similar to Lumpiang Sariwa. Stir-fried vegetables served with thickened sweet-salty lumpia sauce and chopped peanuts. These two kinds of lumpia are some of the popular dishes in the Philippines and are very common to see in the Filipino restaurant menu.
Lumpiang Sariwa is wrapped in a fresh soft lumpia wrapper (an egg crepe) and served with lumpia sauce and garnished with chopped peanuts, while the Lumpiang Hubad is served without a lumpia wrapper and commonly has more vegetable ingredients added to the dish compared to Fresh Lumpia or Lumpiang Sariwa. Typically, both Lumpia dishes have pork, shrimp, and tofu, or just the tofu for a vegetarian version.
This Lumpiang Hubad recipe is my mom’s version of the vegetable No wrapper Spring Rolls recipe or we called it Ine’s Lumpiang Hubad. I remember my mom cooking this Lumpiang Hubad often when there were family gatherings. When I was a kid, we had a small convenience store or a Sari-sari store in front of the house. She sells her home-cooked meals and this is one of her sellable dishes. For this recipe, I don’t have all the ingredients available on hand that my mom usually adds to this dish. She usually adds cubed sweet potato (Kamote), snap peas, fried tofu, and shrimp.
How to make Lumpiang Hubad?
Another option to serve this dish is to separate the peanut sauce and serve it as a salad. Steam or stir-fry all the vegetables and place them in a serving bowl. Saute the onion and garlic with the meat, serve it on the side, or mix it with the cooked vegetables. For the vegetarian version omit the meat and add tofu. Add the peanut butter to the thickened lumpia sauce, then mix until well blended. This will be your sweet peanut dressing.
FAQ: What is singkamas or Jicama?
Singkamas commonly known as Jicama, Mexican yam bean or Mexican turnip is the name of the Mexican vine. Spaniards spread the cultivation of Jicama from Mexico to the Philippines, where it is known as Singkamas. In the Philippines, Singkamas are usually eaten fresh with condiments, sprinkled with salt, vinegar, or bagoong (shrimp paste).
More Popular Filipino (Pinoy) Dishes
Stir-fry Vermicelli Noodles (Pansit Sotanghon Guisado)
Pork Shrimp Vegetable Spring Rolls
Chicken Wings Adobo-Filipino Style
Filipino Pork Barbecue Skewers
Lumpiang Hubad
Watch How to Make It
Ingredients
- 250 g 1 jicama or singkamas julienned
- 125 g carrot julienned
- 125 g green and yellow beans sliced sliced
- 150 g cabbage chopped or shredded
- 390 g chickpeas /garbanzos 1 can drained
- ½ cup onion medium-size chopped
- 2 cloves garlic minced
- ½ cup natural smooth peanut butter
- 1 tsp annatto powder dissolved in 1 tsp olive oil
- 2 tbsp canola oil
- 250 g ground pork or add shrimp and fried tofu
- 100 g Sweet potato cubed optional
Lumpia sauce Ingredients:
- 1 ¼ cup water
- ¼ cup soy sauce
- 1 tbsp Oyster sauce
- â…“ cup brown sugar
- 2 tbsp cornstarch dissolved in
- ¼ cup water
- 1 clove garlic grated
For garnish
- ¼ cup unsalted roasted peanuts chopped
Instructions
- On medium heat, add canola oil in a wok. Saute onion and garlic until fragrant. Add ground pork and cook for 5 minutes. Add carrot, beans, and jicama and stir fry for 2 minutes.
- Add cabbage, vegetable broth, peanut butter, annatto powder dissolved in oil and a can of drained chickpeas. Mix until combined. Cook for another 2 minutes, then turn off the heat.
For the Lumpia Sauce
- In a saucepan, on medium heat, add the first four ingredients, mix until well blended and bring to a boil.
- Make the slurry. Mix the cornstarch in water then add the slurry in the lumpia sauce mixture. Stir vigorously until well blended and thickened. Serve with the chopped peanuts and optional parsley
