Lumpiang Hubad
This Lumpiang Hubad recipe or egg roll bowl lets you enjoy Filipino fresh lumpia without the wrapper! Complete the experience by pouring a generous amount of garlicky sauce and top with ground peanuts!
Lumpiang hubad is a unique twist on the traditional fresh lumpia. Literally translating to “naked spring rolls,” this lumpia bowl brings together a medley of vegetables and tofu without the lumpia wrapper. Usually served with sweet, garlicky sauce then sprinkled with ground peanuts for full on taste. This Filipino spring roll requires no rolling in wrappers so it’s quick to make and ideal for week-night dinner or as a midday snack.
With its crunchy vegetables, crispy tofu and rich sauce, this dish also locally known as lumpiang sariwa is sure to impress. Whether enjoyed as a main course or a delightful snack, lumpiang hubad brings a taste of the Philippines straight to your home.
Ingredient and substitutions
There is no strict rule to the ingredients for making this lumpia dish. You can customized it to your liking or availability of the ingredients.
How to make this recipe
Preparing the dish involves two simple processes. Cooking the tofu and vegetables comes first followed by cooking the lumpia sauce.
To begin, heat a bit of cooking oil in a pan over medium heat. Once the oil is hot, cook the cubed firm tofu until golden. Transfer fried tofu in a bowl then set aside for the meantime. Next, sauté chopped garlic and sliced onion until they become fragrant and translucent, releasing their savory aroma. Stir in julienned carrots and green beans and a bit of water into the pan, allowing them to soften slightly while retaining their crispness.
Season the mixture with fish sauce and sugar to impart depth and umami, enhancing the overall taste profile of the dish. Don’t forget to add a salt and pepper to balance the flavors to your liking. Add in the bean sprouts, letting them cook until they turn crisp and tender.
Mix in the chopped cabbage and let the mixture simmer gently, allowing the flavors to meld together and the vegetables to absorb the savory flavors. Tip in the fried tofu and give it a quick toss to distribute all ingredients. Remove from heat and set aside
With the filling prepared, it’s time to make the lumpia sauce. Place water, soy sauce, brown sugar, cornstarch, minced garlic, salt and pepper in a sauce pan or small pot. Turn the stove on low heat and cook the mixture while stirring until sauce thickens or preferred consistency is achieved.
How to serve and store
And there you have it! With the filling prepared and the lumpia sauce ready, it’s time to serve. Place desired amount of lumpia filling in serving plates or bowls. Doused with a generous amount of garlicky sauce then top with ground peanuts. Enjoy this delicious lumpia dish as a side, midday snack, or even as your main dish.
If there are any leftovers, you can store the filling and sauce in separate airtight containers then refrigerate for up to 2-3 days. Reheat the vegetable filling in the microwave until completely heated and warm the sauce in a sauce pan until heated through.
What to serve with lumpia bowl
More lumpia recipes you may like
Lumpiang Hubad
Ingredients
- 1 1/2 cup firm tofu (cut in cubes)
- 3 tbsp cooking oil
- 1 medium onion (sliced)
- 2 cloves garlic (chopped)
- 1 cup carrots (julliened)
- 1 1/2 cup green beans (ends trimmed and cut into small pieces)
- 2 tbsp water
- 3 cup bean sprouts
- 3 cup cabbage (sliced)
- 2 tbsp fish sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
For the Lumpia Sauce
- 1 1/2 cup water
- 2 tbsp soy sauce
- 2 1/2 tbsp brown sugar
- 2 tsp corn starch
- 2-3 cloves garlic (minced)
- salt and pepper (to taste)
Topping
- unsalted peanuts (crushed/ground)
Instructions
- Heat cooking oil in a pan over medium heat. Cook firm tofu for 3-4 minutes or until golden. Transfer in a bowl and set aside3 tbsp cooking oil, 1 1/2 cup firm tofu
- In the same pan, Sauté garlic and onions until fragrant. Add carrots, green beans and 2 tbsp. water then cook for 4-5 minutes or until tender.1 medium onion, 2 cloves garlic, 1 cup carrots, 1 1/2 cup green beans, 2 tbsp water
- Add fish sauce, sugar, salt and pepper. Mix well to incorporate and let simmer for 2 minutes.2 tbsp fish sauce, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp pepper
- Mix in bean sprouts and cook for 3-4 minutes or until tender. Add cabbage then stir to incorporate and continue cooking for 5 minutes. Taste and adjust if needed then remove from heat. Set aside3 cup bean sprouts, 3 cup cabbage
Make the sauce
- Place water, soy sauce, brown sugar, corn starch, garlic, salt, and pepper in a sauce pan or small pot.1 1/2 cup water, 2 tbsp soy sauce, 2 1/2 tbsp brown sugar, 2 tsp corn starch, 2-3 cloves garlic, salt and pepper
- Turn stovetop over low-medium heat. Cook while continuously stirring for 5-6 minutes or until desired consistency is achieved.
Serve
- Place vegetable mixture in serving plates. Pour generous amount of lumpia sauce and top with crushed peanuts.unsalted peanuts