Lumpiang Hubad, Naked Spring Rolls

Lumpiang Hubad, Naked Spring Rolls
Lumpiang Hubad, Naked Spring Rolls. Lumpia or Lumpiang shanghai is the Pinoy version of Vegetable Spring Rolls. The vegetable ingredients varies and dependent on the available vegetables or on one’s personal choice of vegetables. Lumpiang Hubad, Naked Spring Rolls is the version without the spring roll wrapper. It served with rice as a vegetable viand topped with Pinoy Style Peanut Sauce similar to the topping sauce of Fresh Lumpia, Lumpiang Sariwa, another version of Vegetable Spring Rolls, fresh because it is serve without deep frying the rolls, and serve with the Pinoy Special Peanut Sauce. Cooking is basically the same with any vegetable spring rolls which involves sautéing and stir-frying the ingredients together. A word of caution, because of the large selection of vegetable ingredients watch out for the quantities, I myself most of the time end up cooking more than what we can eat because of the desire to add every type of vegetables that are at hand. The good thing is you do not need to have all the vegetable ingredients you may use only the vegetables that are available.

Lumpiang Hubad

For the peanut sauce I have innovated outside from the traditional soy sauce and cornstarch type of sauce, instead I used the readily available oyster sauce and crunchy peanut butter spread. I do advice also to refrain from using the oily sweet version of peanut butter, otherwise reduce the amount or altogether omit the sugar ingredient of the sauce.

Naked Spring Rolls

Here is the recipe of my own version of Lumpiang Hubad, Naked Spring Rolls, enjoy.

Ingredients:

For the Vegetable (Filling)
Lumpiang Hubad, Naked Spring Rolls - Ingredients

100 grams boiled pork, cut into thin strips
100 grams medium sized shrimps, shelled and cut lengthwise
2-3 cups bean sprouts
1/2 head of a small cabbage, cut into thin strips
2-3 stalks celery, sliced diagonally into thin strips
1 small bunch green beans, trimmed, sliced diagonally into thin strips
1 medium sized carrots, skinned, cut into thin strips
1-2 medium size yellow sweet potatoes
1 small sized singkamas, peeled, cut into thin strips
1 small sized sayote, skinned, cut into thin strips
1-2 cups ubod, cut into thin strips.
1 medium sized bell pepper, deseeded, cut into thin strips
1/2 head garlic, crushed, chopped
1 small size onion, chopped
1/3 cup fish sauce
salt and pepper
cooking oil

For the Peanut Sauce

1/2- 1/4 cup crunchy peanut butter
1 cup oyster sauce
1-2 cup water
1-2 tbsp. sugar

For the Toppings

1/2 cup toasted and unsalted peanut, finely crushed
1/2 cup fried chopped garlic

Cooking procedure:

Lumpiang Hubad, Naked Spring Rolls - Peanut Sauce and Toppings

For the Vegetable (Filling), in a large wok or pan sauté garlic and onions. Add the pork and shrimps, stir cook for 1 to 2 minutes. Add in the fish sauce and continue to stir cook for 1 to 2 minutes. Then start to add in the vegetables, start with the ubod and sweet potato, stir cook for 2 to 3 minutes. At this time you may need to add some water about 1/2 to 1 cup, then add in the carrots, green beans, singkamas, sayote and celery, continue to stir cook for 2 to 3 minutes. Add in the cabbage and bell pepper, continue to stir cook for 1 to 2 minutes, then add in the bean sprouts and stir cook for another minute or so. Season with salt (saltines of the peanut sauce may be enough), and pepper to taste.

Lumpiang Hubad, Naked Spring Rolls - Cooking Procedure

For the Peanut Sauce, in a small sauce pan, heat about 1 to 1 1/2 cups of water bring to a simmer then stir in the sugar, oyster sauce and peanut butter, correct the consistency adjusting the amount of water or peanut butter.

To Serve, served in a platter with the sauce on the top with crushed toasted peanuts and fried garlic.


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