Lumpiang Hubad (Lumpia Salad Bowl)
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.
Servings: 6 Servings
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.