According to Wikipedia, "lumpia, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines." Here in the Philippines, we have lumpiang shanghai, lumpiang sariwa, lumpiang ubod, lumpiang prito, turon and lumpiang hubad.
Lumpiang hubad or naked spring rolls usually consists of pork, chicken or shrimp as the main ingredient with an assortment of vegetables such as carrots, sweet potato (kamote), jicama (singkamas), green beans and cabbage. Some add snow peas and other beans while others add red cabbage and bamboo shoots (ubod). Nevertheless, am sure all versions are good to eat.
I usually prepare lumpiang hubad whenever we have a special occasion at home. I pair it with fried or grilled foods like pork/chicken barbecue, fried chicken, pinaupong manok and a whole lot more.
- 100 gms pork, sliced thinly
- 1 cup carrots
- 1 cup green beans
- 1 cup sweet potatoes (kamote)
- 1 cup jicama (singkamas)
- 1 cup cabbage
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tsp vegetable oil
- soy sauce
- salt and pepper
1. In a large wok, heat oil and saute garlic and onion.
2. Stir in pork and cook until lightly browned. Season with fish sauce/soy sauce.
3. Add carrots, green beans, sweet potatoes (kamote) and jicama (singkamas).
Cook until tender.
4. Add cabbage.
5. Season with salt and pepper.
How to make the peanut sauce:
- 4 garlic, crushed
- 2 cups water
- 1/4 cup peanuts, ground
- 1/2 cup white sugar
- 1/4 cup soy sauce
- 1/4 cup cornstarch
1. Saute garlic in oil.
2. Add sugar, soy sauce, peanut and water. Simmer for a few minutes.
3. Add cornstarch and simmer until the sauce thickens.