Let me share one of my favorite mom hacks for getting kids to eat their veggies: Lumpiang Hubad. As a mom of picky eaters, I’ve learned that the secret to getting children excited about vegetables is all in the sauce. This “naked lumpia” is basically a deconstructed Filipino spring roll that’s become my go-to solution for sneaking more nutrients into my kids’ diet.
What makes this recipe a winner? It’s that amazing peanut sauce! My kids literally fight over who gets to pour more sauce over their portions. The sweet-savory combo works like magic, they’re so focused on the delicious sauce that they don’t even realize they’re eating jicama, carrots and green beans. Plus, since everything is bite-sized, it’s less intimidating for little ones who might be wary of whole vegetables.
It’s healthier than traditional lumpia since we skip the wrapper, and you can easily customize the vegetables based on what your family likes. I usually make a big batch because leftovers are perfect for school lunches the next day.
Why You’ll Love This Recipe
- Healthier Alternative: Without the wrapper, you get all the authentic lumpia flavors with fewer calories
- Customizable: Easy to adapt with your choice of vegetables and proteins
- Quick Preparation: No wrapping needed, saving you valuable time
- Rich in Nutrients: Packed with fresh vegetables and protein-rich ingredients
- Perfect for Gatherings: Serves well as both a main dish or party food
- Dietary-Friendly: Can be made vegetarian, vegan, or gluten-free with simple substitutions
Lumpiang Hubad (Naked Filipino Spring Roll)
Equipment
- Large wok or deep skillet (kawali) for sautéing vegetables
- Sharp knife (kutsilyo) for uniform vegetable cuts
- Cutting board (Sangkalan) for prep work
- Measuring cups and spoons (Panukat) for precise ingredients portions
- Medium saucepan for sauce preparation
- Colander (salaan) for draining tofu
- Wooden spoons (sandok) for gentle stirring
- Paper towels for drying tofu
Ingredients
For the Vegetable Mixture (Gulay):
- 1 package 14 ounces firm tofu (tokwa)
- 1 onion sibuyas, peeled and chopped
- 2 cloves garlic bawang, peeled and minced
- 1 large jicama singkamas, cut into ½-inch cubes
- 2 large carrots karot, cut into ½-inch cubes
- 2 large sweet potatoes kamote, cut into ½-inch cubes
- 2 cups garbanzo beans garbanzos
- 1 cup green beans sitaw, bias-cut
- 1 tablespoon fish sauce patis
- Canola oil for cooking
- Salt asin at paminta to taste
For the Peanut Sauce (Sarsa):
- 2 ½ cups water tubig
- ¼ cup soy sauce toyo
- ¾ cup brown sugar asukal na pula
- ½ teaspoon salt asin
- 3 tablespoons cornstarch corn starch
- 1 cup unsalted peanuts mani, crushed
- 1 head garlic bawang, minced
- 2 tablespoons peanut butter
Instructions
- First, prepare your tofu. Remove it from the package and drain well. Pat it dry with paper towels to remove excess moisture. Cut the tofu into small ½-inch cubes. Set your stove to medium heat (180°C/350°F) and warm about 2 tablespoons of oil in your pan. When the oil is hot, add the tofu cubes and cook them until they turn golden brown, about 5 minutes. Once done, take them out and let them rest on paper towels to drain excess oil.
- Now let’s cook the vegetables. In the same pan, add a fresh tablespoon of oil over medium heat (175°C/350°F). Add your chopped onions and minced garlic, cooking them until you can smell their lovely aroma, about 2-3 minutes. Pour in the fish sauce and let it cook for a minute.
- Add your diced singkamas, carrots, and sweet potatoes to the pan. Pour in a cup of water and wait for it to start bubbling (100°C/212°F). Once it’s bubbling, turn down the heat to medium-low (150°C/300°F), put the lid on, and let it cook until the vegetables are starting to get tender but still firm.
- When the root vegetables are almost done, add your garbanzo beans, green beans, and the cooked tofu. Sprinkle in some salt and pepper to taste. Keep cooking until all the vegetables are tender but still have a nice crunch. This should take about 2-3 minutes. When done, drain the vegetables but save the liquid – we’ll use it for the sauce.
- Time to make your peanut sauce. In a pot, mix 2½ cups of the reserved vegetable liquid (or water if you don’t have enough) with the soy sauce, brown sugar, and salt. Turn the heat to medium and let it come to a gentle boil (100°C/212°F), stirring until the sugar dissolves. Add your crushed peanuts and minced garlic.
- In a small bowl, mix your cornstarch with ¼ cup of cold water until smooth. Slowly pour this mixture into your boiling sauce while whisking continuously to prevent lumps. Keep stirring until the sauce thickens. Finally, add the peanut butter and stir until it’s completely mixed in and your sauce is smooth.
- To serve, place your vegetable mixture on a plate or bowl, pour the warm peanut sauce over the top, and sprinkle with extra crushed peanuts and minced garlic. Serve right away while everything is still warm.
Tips from Lola’s Kitchen
- Toast the peanuts before crushing for deeper flavor
- Cut vegetables in similar sizes for even cooking
- Save vegetable liquid for the sauce – it adds umami
- Use fresh garlic, never pre-minced
- Let tofu drain for 30 minutes before cooking
- Test vegetable doneness with a fork – they should be tender but still crisp
Traditional Serving Suggestions
- Serve on banana leaves (dahon ng saging) for authentic presentation
- Arrange vegetables in a circular pattern
- Pour sauce in a spiral pattern
- Garnish with extra crushed peanuts and fried garlic
- Serve with calamansi on the side
- Optional: Serve with lettuce leaves for wrapping
Troubleshooting Common Issues
- Watery Sauce:
- Solution: Cook longer or add more cornstarch slurry
- Mushy Vegetables:
- Solution: Reduce cooking time, maintain higher heat
- Bitter Sauce:
- Solution: Use fresh garlic, don’t brown it
- Tough Tofu:
- Solution: Use fresh oil and maintain proper temperature
Ingredient Alternatives
- Tofu → Ground pork (giniling na baboy) or shrimp (hipon)
- Fish sauce → Salt for vegetarian version
- Peanut butter → Tahini for allergy concerns
- Sweet potato → Regular potato or taro
- Cornstarch → Potato starch or arrowroot
- Brown sugar → Palm sugar or regular sugar
Storage & Reheating Instructions
Storage:
- Vegetables: Refrigerate in airtight container (3-4 days)
- Sauce: Separate container (up to 5 days)
- Do not freeze
Reheating:
- Vegetables: Stir-fry (2-3 minutes) or microwave (1-2 minutes)
- Sauce: Low heat with additional water as needed
- Heat to 165°F (74°C) for food safety
Variations
- Seafood Version:
- Add shrimp and squid
- Spicy Version:
- Add chili garlic sauce to peanut sauce
- Low-Carb Version:
- Skip sweet potatoes
- Add more green vegetables
- Vegan Version:
- Use coconut aminos instead of fish sauce
- Double the tofu
Frequently Asked Questions
Q: Can I make this ahead? A: Yes, prepare components separately up to 2 days ahead. Q: Is this gluten-free? A: Use tamari instead of soy sauce for gluten-free version. Q: How do I know when vegetables are done? A: They should be bright in color and slightly crisp. Q: Can I freeze this dish? A: Not recommended, best served fresh. Q: How spicy is this dish? A: Traditional version is mild, add chilies for heat.
Nutrition
The Story Behind Lumpiang Hubad
Lumpiang Hubad, which literally translates to “naked spring rolls” in Filipino, represents the ingenious evolution of the beloved Filipino lumpia. This deconstructed version emerged from the health-conscious kitchens of Metro Manila in the 1980s, as urban professionals sought lighter alternatives to traditional fried lumpia. The dish beautifully preserves the essence of Filipino fresh lumpia (lumping sariwa) while eliminating the rice paper wrapper, making it a perfect choice for those watching their carbohydrate intake.
The history of this dish is deeply intertwined with the story of Filipino street food and home cooking. Traditional lumpia, which arrived in the Philippines through Chinese traders centuries ago, has always been a staple of Filipino cuisine. However, the “naked” version showcases the Filipino talent for adapting and reimagining classic recipes. The star of this dish – the peanut sauce or sarsa – draws from both Chinese and Malay influences, reflecting the multicultural heritage of Filipino cooking.
In modern Filipino households, Lumpiang Hubad has gained popularity not just as a healthy alternative, but as a practical solution for busy families. The dish embodies the Filipino value of “tipid” (resourcefulness) as it transforms simple vegetables into a satisfying meal. It’s particularly popular during Lent, when many Filipino Catholics observe meatless Fridays, and has become a staple in contemporary Filipino restaurants showcasing healthier versions of classic dishes.
What makes this dish truly special is its versatility. While the traditional version features ubod (heart of palm) as the main ingredient, home cooks across the Philippines have adapted the recipe to use locally available vegetables. From the singkamas (jicama) of Luzon to the sayote (chayote) of the Cordilleras, each region has its own delicious interpretation. The constant element remains the rich, peanutty sauce, which ties all the ingredients together in a harmonious blend of sweet, savory, and umami flavors.
Today, Lumpiang Hubad stands as a testament to the evolution of Filipino cuisine – honoring traditional flavors while embracing modern dietary preferences. Whether served at family gatherings, office potlucks, or trendy health-food restaurants, this dish continues to win hearts with its perfect balance of taste and nutrition.
