Lumpiang Hubad (Vegetable Spring Rolls) Recipe

This Filipino spring roll dish is served with a sweet peanut sauce!

This Filipino spring rolls dish is served “naked” or sans wrapper and can be served as an appetizer or main dish. This recipe is from Yummy associate editor Idge Mendiola’s lola, a dish that she lovingly serves to family and friends.

Lumpiang Hubad (Vegetable Spring Rolls) Recipe

Idge Mendiola
This Filipino spring roll dish is served with a sweet peanut sauce!
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizers
Cuisine Filipino
Servings 6


  • 250 Grams pork (use whole pork shoulder or kasim)
  • vegetable oil to deep-fry and saute
  • 300 Grams sweet potatoes (kamote) use white or orange sweet potatoes, peeled and julienned
  • 200 Grams jicama (singkamas) peeled and julienned
  • 1 onion chopped
  • 1 head Garlic crushed
  • 2 pieces chorizo macau sliced into thin half-moons
  • 250 Grams Shrimp (use small shrimp), peeled
  • Salt
  • 1/4 Cup atsuete oil
  • 1 medium carrot peeled and julienned
  • 350 Grams cauliflower cut into florets
  • 50 Grams snow peas (sitsaro) trimmed
  • 50 Grams Baguio beans sliced diagonally
  • 1 small head cabbage sliced thinly
  • lettuce leaves torn
  • cilantro leaves (wansoy)
  • chicharon crushed
  • crushed peanuts
  • Garlic crushed (optional)
  • 1/2 Cup Soy Sauce
  • 1 Cup brown sugar
  • Salt
  • 1/4 Cup cornstarch dissolved in ½ cup water
  • 1 head Garlic minced


  • Boil 8 cups water in a pot over medium heat. Add pork and boil until tender, about 15 minutes. Set broth aside. Slice pork into thin strips. (Alternatively, you can slice the pork into strips first then poach them in chicken stock just until color changes; cool pork strips immediately.)
  • Heat oil in a deep pan over medium heat. Deep-fry sweet potatoes until soft and golden, about 2 minutes. Drain on paper towels and set aside. In the same pan, deep-fry jicama until light brown, about 2 minutes. Drain on paper towels and set aside.
  • Heat ¼ cup vegetable oil in a wok or large pan over medium-high heat. Sauté onions until soft and fragrant. Add garlic; sauté until light brown.
  • Add chorizo; cook until soft, about 3 minutes. Add shrimp; cook until color changes to pink, about 2 minutes.
  • Add cooked pork; sauté for 1 minute. Add 1½ cups reserved pork broth. Season with salt. Add atsuete oil and simmer for 3 to 5 minutes.
  • Add carrots and cauliflower; cook for 2 to 3 minutes. Add snow peas and Baguio beans; cook for 3 minutes. Add fried sweet potatoes, fried jicama, and cabbage. Mix, cover, and cook for 5 minutes.
  • Make the lumpia sauce: Boil 2 to 3 cups water in a saucepan over medium-low heat. Add soy sauce, washed sugar, and salt. Bring to a boil. Add cornstarch mixture; simmer until thick. Remove from heat. Stir in garlic.
  • vegetable mixture on serving dishes. Top with lettuce and cilantro. Sprinkle with chicharon, peanuts, and garlic, if desired. Drizzle lumpia sauce over or serve on the side.
Tried this recipe?Let us know how it was!

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