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lumpiang gulay with sauce in a red serving dish
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3.9 from 10 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 Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Entree
Cuisine: Filipino
Keyword: lumpiang hubad
Servings: 8 Servings
Calories: 417kcal
Author: Lalaine Manalo


  • 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 1/2-inch cubes
  • 2 large carrots, peeled and cut into 1/2-inch cubes
  • 2 large kamote, peeled and cut into 1/2-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 1/2 cups water
  • 1/4 cup soy sauce
  • 3/4 cup brown sugar
  • 1/2 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


  • Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into 1/2-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 1/2 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 1/4 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.



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