Lumpiang Hubad is a no-wrap vegetable roll version of the classic Filipino Lumpiang Sariwa. If you love the traditional Lumpiang Sariwa also called Fresh Vegetable Lumpia, you will love this no-wrap one even more. You skip making the crepe-like wrapper entirely. You don’t need to wrap it. Or you can encase the filling in lettuce leaves. You go straight to the heart of the vegetables and savor slices of potatoes, carrots, greens beans, jicama, sautéed in onions, garlic, celery and patis, the Filipino fish sauce. Stir it around the skillet and in minutes, it is done.
My favorite part of this dish is the paalat (say ‘pah-ah-lat’), which means ‘salty’. This is the sauce that accompanies the vegetable medley. It is called a salty name, but it is more than that. The sauce base is a mix of broth, sugar, soy sauce and seasonings, thickened with a cornstarch slurry. This results in a tantalizing sweet flavor, with hints of soy sauce. The crowning glory of the entire assembly are those crunchy Adobong Mani– garlic peanuts, and crisp fried garlic bits on top. Scoop a spoonful of the mixed vegetables, pour the thick, sweet paalat on it, graze the top with peanuts and fried garlic. Whether it’s an everyday meal or party fare, devour it. Swoon and savor the divine layers of vegetables for a brief, delicious moment and all is okay in the world.
Lumpiang Hubad - No-Wrap Vegetables
- 1 Large skillet or Wok: 12 to 14 inches diameter
- 1 small sauce pan - 4 quarts
- 4 Tablespoons vegetable oil
- 1 whole head of garlic, about 8 cloves; divided, 2 for stir-fry, rest for fried topping
- 1 whole white or yellow onion, chopped
- 2 stalks celery
- 1 Tablespoon patis (fish sauce)
- ½ cup vegetable or chicken broth
- 2 large potatoes, peeled, julienne strips
- 1 large carrot, peeled, julienne strips
- 1 whole medium-sized jicama (singkamas), peeled, julienne strips; about 1 cup
- 2 cups green beans, edges trimmed, sliced 1-inch pieces
- ½ teaspoon salt
- 1/4 teaspoon ground black pepper
For the paalat sauce:
- ½ cup brown sugar
- 1 Tablespoon toyo (soy sauce); preferably a Filipino brand
- 2 cups vegetable or chicken broth
- 2 Tablespoons cornstarch
- 1/4 cup water, room temperature
- 1 cup crushed roasted peanuts; store-bought, or homemade like Adobong Mani - garlic peanuts
- 6 to 8 pieces fried garlic, chopped
- 2 stalks scallion greens
- lettuce leaves, for wrapping
To prepare the garlic:
- In the wok or skillet, over medium-high heat, add the oil. When oil is hot enough in about 2 minutes, pan fry around 6 to 8 pieces of garlic. This only takes 1 to 2 minutes of frying. Do not let the garlic burn.Using a slotted spoon, remove the fried garlic and place on paper towels or parchment paper to take off excess grease. Let garlic cool. When cool enough, chop into bits. Set aside for the garnish later on.
To stir-fry Lumpiang Hubad:
- Using the same wok or skillet, with the same oil, stir fry the remaining garlic, onions, and celery. Pour the patis (fish sauce) and broth. When onions and celery are soft, add the vegetables: potatoes, carrots, jicama. Mix ingredients and stir-fry.
- After about 6 minutes, when vegetables in the skillet are soft, add the green beans. Cover and continue cooking for 6 minutes more. Season with salt and pepper. Serve warm, accompanied by the paalat sauce, and garnish with chopped peanuts, fried garlic bits, and scallions.If desired, serve lettuce leaves for wrapping vegetables.
To make the paalat sauce:
- In a small sauce pan, combine the sugar, soy sauce and 2 cups broth. Blend well over medium-high heat. Separately, in a small bowl, mix together the cornstarch and 1/4 cup water to make a slurry. Blend well till there are no lumps.When the soy sauce mixture in the sauce pan starts to boil, pour the cornstarch mixture gradually, while stirring (so the bottom doesn't burn). Continue cooking and stirring till sauce thickens in about 3 to 5 minutes.Serve warm, topped with crushed peanuts and garlic bits, to accompany the Lumpiang Hubad.
To assemble the Lumpiang Hubad:
- Plate the vegetables in a serving platter, together with the paalat sauce on the side. Garnish the top of both the vegetables and sauce with peanuts, garlic and scallions.If desired, serve lettuce leaves next to the vegetable platter, so guests can use it as wrappers.
- Vegetables: This vegetable entree can be served for family meals or parties. It is a forgiving recipe, and you can add other vegetables like garbanzos (chick peas), green peas, sweet potato, shredded cabbage or leafy greens. This is the same vegetable filling used for the Fresh Vegetable Lumpia, with the homemade wrapper. Click here for a past blog post recipe of Ube-Flavored Fresh Vegetable Lumpia.For a strictly vegetarian, all-vegetable and plant-based recipe, omit the patis (fish sauce)and use vegetable broth. The flavors are just as marvelous.Peanuts: Use store-bought roasted peanuts or if you want to make homemade Adobong Mani - Garlic Peanuts, click here for my recipe.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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