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's a hearty vegetable dish that's perfect for simple family dinners or special gatherings.
The vegetables are cut into bite-size cubes and sauteed with 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.
It has the flavors and textures you love of your favorite Filipino spring roll but without the extra calories the wrappers. It's quicker and easier to prep without the extra work of rolling and wrapping needed yet just as tasty and filling.
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.
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 suggestion list below.
- Bean sprouts (togue)
- Sweet potato (kamote) or potato
- Green beans
- Heart of palm (ubod)
- Jicama (singkamas)
- Garbanzo beans
- Firm tofu
- Shrimp, shelled and chopped
- Ground or diced pork
- Ground or shredded chicken
- I like to use firm tofu for a satisfying vegetarian dish but feel free to swap with diced pork or minced shrimps.
- To boost flavor, the peanuts in an ungreased skillet until aromatic. Make sure to use unsalted.
- Make sure to cut the vegetables into a small and uniform size to ensure fast and even cooking.
- Please 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 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.
How to serve
- Serve the lumpia topped with the lumpia sauce and garnished with ground peanuts and minced garlic for best flavor. Enjoy as a snack, side dish, or a complete meal in itself.
- 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 consistency.
- Reheat the vegetable dish in 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.
- 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
- unsalted peanuts, crushed
- garlic, peeled and minced
- 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.
- Spoon vegetable mixture on serving plates, pour peanut sauce on top and garnish with crushed peanuts and minced fresh garlic as desired.