Lumpiang Hubad
Lumpiang Hubad is a vegetable spring rolls without a wrapper in peanut sauce, made of peanut butter serve with delicious garlicky sweet-salty lumpia sauce.
Servings: 5
Calories: 650kcal
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
- ⅓ 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
Video
Notes
It depends on how you like your vegetables. Crunchy, a bit tender but still firm. It will only take a couple of minutes to cook.
Nutrition
Calories: 650kcal | Carbohydrates: 63g | Protein: 27g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 723mg | Potassium: 984mg | Fiber: 14g | Sugar: 26g | Vitamin A: 7247IU | Vitamin C: 29mg | Calcium: 126mg | Iron: 5mg