This Lumpiang Hubad or Lumpia Salad Bowl is filled with vibrant vegetables and hits that craving for when you don't want to roll and fry up a bunch of lumpia.
I feel like there are different levels of Lumpia depending on how much energy you have to make them.
This Lumpiang Hubad is probably the easiest version to make. You are essentially making just the filling and eating it as is. There is no need for wrappers like Fresh Lumpia or rolling and frying.
If you are avoiding fried foods this is the recipe for you. To add a bit of crunch you can buy some crispy wonton strips so you still get that satisfying crispy bite.
Ingredients
I used what vegetables I had on hand, but you can also add carrots, singkamas and bean sprouts.
Different Varieties of Sweet Potato - I used white and the regular orange variety. You can also add purple, if you do it might dye your other white veggies.
Green Beans - I actually used sweet peas, but you can go for the string kind as well.
Butter Lettuce - It's not necessary, but if you want to feel like you are eating a salad bowl add your favorite lettuce as a base.
Seasonings - For this Lumpiang Hubad you can use coconut aminos, garlic and salt and pepper to bring out the flavors of the veggies. Feel free to add more or less seasoning to your taste.
Tips on Making Lumpiang Hubad
It's best to use a wok when making your Lumpia Salad. It heat's up evenly and gives you more room to toss around the vegetables while they are cooking so they don't get mashed up.
So drizzle some oil in a wok (about 2 tablespoons) and turn on the heat to high.
Once you start to see some smoke add the hardest vegetable to the wok and start stirring. Then start add the rest of the vegetables you need to cook after a minute.
Stir to combine all the veggies and coat with oil.
Add 2 tablespoons of coconut aminos, 2 tablespoons of garlic puree and 1 tablespoon of salt. Mix well and cook for 5-7 minutes until all the vegetables are equally soft.
Just before turning off the heat add in the green beans. These don't need to cook much as you still want them crispy.
Toss everything again and remove from the heat.
Transfer the cooked Lumpiang Hubad to a serving bowl.
Making The Dressing
Okay, the dressing I like to make with it is actually my favorite lumpia sawsawan. It's just vinegar with crushed fresh garlic.
If you wish to have it with a sweeter dressing you can use the sauce from my Fresh Lumpia recipe.
Here is what you will need to make the sawsawan.
Vinegar - Use a Filipino vinegar please. It has the best flavor. My store ran out of Datu Puti!!! So I bought Silver Swan instead, which is kinda the same. You will need one cup of vinegar.
Garlic - You can go for a whole garlic clove here. Just make sure it is supper minced.
Salt and Pepper - A ½ teaspoon of salt is good and a heaping amount of freshly ground pepper adds some heat.
Mix everything together in a bowl and serve on the side.
How To Serve Lumpiang Hubad
Wash the butter lettuce and place it on a serving platter along side of the bowl of Lumpiang Hubad and sawsawan.
Each person can make their own bowl and adjust the veggie to seasoning ratio.
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Equipment
- Wok
Ingredients
Lumpiang Hubad
- 1 Medium Size White Sweet Potato Sliced into thin strips
- 1 Medium Size Orange Sweet Potato Sliced into thin strips
- 1 Large Russet Potato Sliced into thin strips
- 1 Cup Sliced Green Beans
- 2 Tablespoons Olive Oil for Cooking
- 2 Tablespoons Garlic Puree or Minced Garlic
- 2 Tablespoons Coconut Aminos
- 1 Tablespoon Salt
Sawsawan
- 1 Cup Vinegar
- 1 Whole Head Minced Garlic
- 1 Teaspoon Salt
- 1 Teaspoon Ground Pepper
Garnish to Serve
- 1 Head Butter Lettuce Separated and Washed
- ½ Cup Crispy Wonton Strips
Instructions
Cook the Lumpiang Hubad
- Drizzle 2 tablespoons of olive oil in a wok and turn on the heat to high.Once you start to see some smoke add the hardest vegetable to the wok and start stirring. Then start add the rest of the vegetables you need to cook after a minute.
- Stir to combine all the veggies and coat with oil. Then add 2 tablespoons of coconut aminos, 2 tablespoons of garlic puree and 1 tablespoon of salt. Mix well and cook for 5-7 minutes until all the vegetables are equally soft.
- Just before turning off the heat add in the green beans. These don't need to cook much as you still want them crispy.
- Toss everything again and remove from the heat. Transfer the cooked Lumpiang Hubad to a serving bowl.
Make the Sawsawan Dressing
- Combine the garlic and vinegar in a bowl and season with salt and pepper.
Serving
- To serve place the washed butter lettuce on a serving platter and place on the table along with the bowl of Lumpiang Hubad, sawsawan and crispy wonton strips.
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