Lumpiang Hubad (Naked Filipino Spring Roll)
Lumpiang Hubad (literally "naked spring roll") is a deconstructed Filipino dish that features crisp-tender vegetables and tofu dressed in a garlicky peanut sauce. Unlike traditional lumpia that's wrapped in delicate rice paper, this naked version eliminates the wrapper while maintaining the dish's signature flavors and textures. The medley typically includes jicama (singkamas), carrots, sweet potatoes, garbanzo beans, and green beans, creating a colorful, nutrient-rich base that's elevated by a savory-sweet sauce made with crushed peanuts, garlic, and soy sauce. This healthier adaptation of the classic Filipino appetizer offers the same satisfying taste with fewer calories and simpler preparation.
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
Nutrition
Calories: 417kcalCarbohydrates: 59gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 0.5mgSodium: 790mgPotassium: 371mgFiber: 6gSugar: 28gVitamin A: 107IUVitamin C: 3mgCalcium: 65mgIron: 3mg
Tried this recipe?Let us know how it was!