Lumpia with Singkamas Wrapers – The Bahay Kubo Cooking Series

Healthy Filipino | Main Dishes | Recipes
February 8th, 2020
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I am super excited to share these Lumpia with Singkamas Wrappers inspired by the Filipino Children’s Folk Song Bahay Kubo (Hut)!  It’s a song about 18 vegetables growing around the Filipino homestead and the first vegetable is Singkamas (Jicima).  Let’s get cooking!

lumpia with singkamas

Intro to Bahay Kubo

I am so so super excited to start this new cooking series!! Okay the inspo for these Lumpia with Singkamas Wrapers is a Filipino Children folk song called Bahay Kubo.  It’s a song we learn as kids and then as adults pass on to our children and it’s the first Tagalong song my daughter Abby could sing from beginning to end.

In a nutshell the song is about a small house that is able to grow an abundant amount of vegetables.  18 to be exact!

Here is the song Bahay Kubo in Tagalog.

Bahay kubo, kahit munti
Ang halaman doon ay sari-sari.
Singkamas at talong, sigarilyas at mani
Sitaw, bataw, patani
Kundol, patola, upo’t kalabasa
At saka mayroon pang labanos, mustasa,
Sibuyas, kamatis, bawang at luya
Sa paligid-ligid ay puro linga.

This is Bahay Kubo in English.

Nipa hut, even though it’s small,
The plants that grow around it are varied:
Jicima & eggplant, winged bean & peanut,
String bean, hyacinth bean, lima bean.

Wax gourd, sponge gourd, white squash & pumpkin,
And there’s also radish, mustard,
Onion, tomato, garlic & ginger
And all around are sesame seeds.

Singkamas or Jicima

The first vegetable in the song is singkamas or known here in the US as Jicima.  Singkamas has light brown skin and starchy and white on the inside.  It can be eaten both raw and cooked.  Growing up we usually ate it dipped in some very coarse salt.

lumpia with singkamas

At a recent shopping trip I discovered singkamas (jicima) “tortilla” wrappers.  It inspired me to start this series and this first recipe – Lumpia with Singkamas wrappers.

lumpia with singkamas and lettuce

Lumpia with Singkamas Wrappers (or Tacos)

What I love about this recipe is that it’s super fresh.  It’s filled with so much crispy vegetables and is also totally vegan!

What is in my Lumpia with Singkamas Wrappers?

Well they are filled with garlicky crispy veggie grounds.  They are cooked until they are super crispy, to almost mimic that they have been fried.

lumpia with singkamas vegan filling

Even More Veggies!

I serve the veggie filling separately so that you can put in your own ratios.  These are the veggies I put in my filling.  Just saute them with some olive oil, a little bit of garlic and a touch of coconut aminos.

  • carrots
  • sweet potato
  • green beans
  • potato
  • red onion

lumpia with singkamas filling

The Sauce

To finish the dish off, I paired it with a peanut and date sauce.  Again a little bit of garlic and coconut aminos is added.  A splash or more of coconut vinegar rounds it out nicely.

lumpia with singkamas peanut date sauce

How to serve Lumpia with Singkamas Wrapers

Put everything on the table and just let everyone make their own!  It makes it more fun and interactive.  I have to say these went so fast.  Make more than you need is the best advice I can give you.

I can’t wait to share with you more recipes inspired by Bahay Kubo!  In the mean time enjoy these “Lumipa Tacos”.

lumpia with singkamas

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Lumpia with Singkamas Wrappers I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
lumpia with singkamas
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Fresh Lumpia with Singkamas Wrappers

I am super excited to make these Lumpia with Singkamas Wrapers inspired by the Filipino Children’s Folk Song Bahay Kubo (Hut)! It’s a song about 18 vegetables growing around the Filipino homestead and the first vegetable is Singkamas (Jicima). Let’s get cooking!

Course Main Course
Cuisine Filipino, Paleo
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Author Rezel Kealoha

Ingredients

Crispy Veggie Grounds

  • 16 Oz Beyond Meat Plant Based Grounds
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper

Veggie Filling

  • 2 Tablespoons Olive Oil
  • 1 Cup Sweet Potato Cut into 1/2 inch sticks
  • 1 Cup Green Beans Cut on an angle about half an inch wide
  • 1/2 Cup Carrots Cut into 1/2 inch sticks
  • 1/2 Cup Potato Cut into 1/2 inch sticks
  • 1/2 Cup Diced Onion
  • 2 Cloves Garlic Crushed and Minced
  • 1 Tablespoon Coconut Aminos
  • 1/2 Teaspoon Pepper

Peanut Butter Date Sauce

  • 1/2 Cup Peanut Butter
  • 2 Tablespoons Date Syrup
  • 1/4 Cup Warm Water
  • 1 Tablespoon Coconut Vinegar
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper

Wraps

  • 1 Container Jica Tortillas (Singkamas)
  • 1/2 Head Green Leaf Lettuce

Instructions

Crispy Veggie Grounds

  1. In a large fry pan cook the veggie grounds with the oil and seasonings over low to medium heat.  Once the meat is brown take the temperature to low.  We want to make it super crispy, but not burnt.  So keep moving it around the pan to cook for a further 10 minutes.  Place in a bowl.

Veggie Filling

  1. Heat of the olive oil in a large fry pan.  Add in all the vegetables and the seasonings.  Cook for 5-7 minutes just to combine the flavors.  You still want the veggies to have a bit of a crunch.  Once done place on a platter.

Peanut Date Sauce

  1. Mix all the ingredients in a bowl until nice and smooth.  Add more of anything to adjust to your tasted.  Serve in the bowl.

To Serve

  1. Place the Jica Tortillas on a platter along with the lettuce and serve with the veggie grounds, veggie filling and sauce. 

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