Name: Lumpiang Hubad (Filipino Bare Vegetable Spring Rolls with Peanut Sauce) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 1 package (14 ounces) firm tofu; Oil (for frying and sautéing, about 3 tablespoons); 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 (sweet potatoes), 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; 2 1/2 cups water (or reserved cooking liquid); 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; Unsalted peanuts, crushed (for garnish); Garlic, peeled and minced (for garnish)

Jump to Recipe· 4.1 from 6 reviews

If you’ve ever wanted to dive into a dish that’s bursting with fresh, vibrant flavors and carries the essence of Filipino comfort food, then you’re in for a treat with the Lumpiang Hubad (Filipino Bare Vegetable Spring Rolls with Peanut Sauce) Recipe. This deconstructed spring roll showcases a medley of tender vegetables and tofu, topped with a luscious, nutty peanut sauce that will make your taste buds sing. It’s simple, wholesome, and absolutely delightful—a perfect way to enjoy the familiar taste of lumpia in a refreshing and easy-to-make format.

Ingredients You'll Need

A large white bowl filled with a colorful mix of cubed vegetables and chickpeas, featuring bright orange cubes, pale yellow cubes, golden-brown cubes with a slightly crispy texture, and scattered green beans cut into small pieces on top. To the upper left of the bowl, there is a small white pitcher filled with dark sauce and next to it a small blue bowl containing shredded white cheese. To the right, a white bowl with blue patterns holds a pile of crushed nuts. The table surface is a white marbled texture, with a blue and white checkered cloth partially visible at the bottom left corner, and a white plate with a fork and spoon in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make Lumpiang Hubad means gathering some straightforward but truly essential ingredients; each one plays a crucial role in balancing texture, flavor, and color to bring those delicious Filipino vibes right to your table.

Firm tofu: Adds a wonderful source of protein and soaks up flavors beautifully after frying.
Onion and garlic: The aromatic foundation that boosts the overall savoriness of the dish.
Fish sauce: Provides a salty, umami punch that’s signature in Filipino cooking.
Singkamas (jicama), carrots, and kamote (sweet potatoes): Give the dish a lovely crunch, natural sweetness, and vibrant color.
Garbanzo beans and green beans: These add heartiness and fresh crispness respectively, bringing texture variety.
Soy sauce, brown sugar, and salt: The base for the luscious peanut sauce that’s both savory and slightly sweet.
Cornstarch: Perfect for thickening the peanut sauce to a rich consistency.
Unsalted peanuts and peanut butter: The stars of the sauce, giving it that unmistakable nutty depth.
Additional garlic (for the sauce): Enhances the flavor, making the sauce irresistible and aromatic.
Oil for frying: Necessary for cooking the tofu until delectably golden brown.

How to Make Lumpiang Hubad (Filipino Bare Vegetable Spring Rolls with Peanut Sauce) Recipe

Step 1: Prepare and Fry the Tofu

Begin by draining your firm tofu and patting it dry. This little step helps prevent splattering when frying and keeps your tofu nicely crisp. Cut it into half-inch cubes, then fry over medium heat in hot oil until each side develops a beautiful golden crust. This crispy tofu adds a delightful texture contrast in your Lumpiang Hubad.

Step 2: Sauté Aromatics

Wipe your pan clean and heat a little more oil. Toss in finely chopped onions and minced garlic, cooking until they become soft and fragrant. This simple aromatics base lays down the savory flavor foundation for the rest of your dish.

Step 3: Add Fish Sauce and Vegetables

After softening the aromatics, splash in the fish sauce and stir for a minute to deepen the umami. Then add the cubed singkamas, carrots, and sweet potatoes. Pour in water and bring it to a boil, then cover and let the vegetables cook until tender yet still with a little crispness remaining—this balance keeps the dish lively and fresh.

Step 4: Stir in Tofu, Garbanzo Beans, and Green Beans

Now, add your fried tofu, garbanzo beans, and sliced green beans. Stir everything gently and keep cooking for a couple more minutes, allowing the flavors to meld and the green beans to stay tender-crisp. Season with salt and pepper to taste. Once ready, remove from heat and drain any excess liquid, preserving it for the peanut sauce.

Step 5: Make the Peanut Sauce

For the sauce, combine the reserved vegetable cooking liquid (or fresh water), soy sauce, brown sugar, and salt in a saucepan over medium heat. Stir frequently until the sugar dissolves and the mixture comes to a gentle boil. Add minced garlic and crushed peanuts, continuing to cook so the flavors really blend together.

Step 6: Thicken and Finish the Sauce

Mix cornstarch with cold water until smooth, then gradually whisk this into your sauce to avoid lumps. Keep stirring as the sauce thickens to a velvety texture. Finally, stir in the peanut butter until it melts completely, enriching the sauce with creamy, nutty goodness.

How to Serve Lumpiang Hubad (Filipino Bare Vegetable Spring Rolls with Peanut Sauce) Recipe

A white bowl holds a colorful mix of diced orange sweet potatoes, light beige potatoes, golden chickpeas, and small cubes of golden tofu, all mixed evenly with slices of bright green scallions scattered throughout. On the white marbled surface near the bowl, there is a small white jug filled with a dark brown sauce, a blue bowl containing white shredded cheese, and a white bowl patterned with blue designs filled with crushed light brown nuts. A blue and white checkered cloth is partially visible at the lower left corner, and a white plate with a fork and spoon rests at the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To complete the dish, sprinkle with more crushed peanuts and some freshly minced garlic on top. These garnishes add a satisfying crunch and a burst of garlic aroma that makes every bite extra special. A little extra love on the plate never hurts!

Side Dishes

Lumpiang Hubad pairs wonderfully with steamed jasmine rice to soak up all that delicious peanut sauce. For a contrast, a light and tangy cucumber salad can refresh the palate between bites. These sides round out the meal perfectly, making it both hearty and balanced.

Creative Ways to Present

If you want to get a bit playful, serve the vegetable mixture deconstructed on a platter alongside small bowls of peanut sauce and garnishes, letting guests build their own spring roll bites on lettuce leaves. This interactive approach turns dinner into a fun, shared experience that’s sure to bring out smiles.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover vegetable mixture and peanut sauce refrigerated in airtight containers for up to three days. Store them separately to maintain the best texture and flavor—you don’t want your veggies to get soggy from the sauce.

Freezing

While freezing is an option, it’s best reserved for the vegetable mixture alone. Freeze in portioned containers for up to one month. The texture of some vegetables might change slightly after thawing, so it’s ideal for dishes where exact crispness isn’t critical.

Reheating

Reheat the vegetable mixture gently on the stovetop over low heat to keep the tofu and vegetables intact. Warm the peanut sauce separately to avoid overcooking it, then combine both just before serving to enjoy full, fresh flavors.

FAQs

Can I use other types of beans instead of garbanzo beans?

Absolutely! While garbanzo beans add a unique texture and nuttiness, you can swap them for chickpeas or even edamame depending on your preference and availability. Just keep the cooking times in mind to ensure everything is tender yet crisp.

Is the peanut sauce vegetarian or vegan?

The peanut sauce itself is vegan-friendly when prepared with soy sauce instead of fish sauce, which mainly flavors the vegetable mixture. To make the entire Lumpiang Hubad vegan, feel free to omit or replace fish sauce with a plant-based alternative like tamari or fermented black beans.

Can I prepare Lumpiang Hubad ahead of time for a party?

Definitely! You can prepare the vegetable mixture and sauce a day ahead, keeping them refrigerated separately. Assemble and garnish just before serving for optimal freshness, making it a convenient and crowd-pleasing dish for gatherings.

What if I don’t have singkamas (jicama)?

Singkamas adds a mild sweetness and crisp texture, but if you can’t find it, peeled and cubed water chestnuts or raw apple pieces can work as substitutes. Just choose something that offers a similar crunch without overpowering the dish.

Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce (tamari is a great choice) and double-check that your fish sauce and other condiments are gluten-free. This adjustment allows everyone to enjoy the delicious Lumpiang Hubad without worry.

Final Thoughts

This Lumpiang Hubad (Filipino Bare Vegetable Spring Rolls with Peanut Sauce) Recipe is such a delightful way to enjoy the fresh, colorful flavors of lumpia without the fuss of wrapping. It’s approachable, satisfying, and bursting with nutty, savory goodness that feels like a warm hug on a plate. I hope you give this recipe a try soon—your kitchen and your taste buds will thank you!