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Lumpiang Hubad


  • 10 lumpia wrappers                                                                  
  • ¾ c water, 180 ml
  • 1 pc singkamas  (jicama), washed and cut into thin strips       
  • ½ c kamote (sweet potato), cut into thin
  • 2 tbsp carrot, cut into thin strips                                                                                            
  • 5 pcs breen beans, thinly sliced diagonally                                                       
  • 1 c cabbage, cut into thin strips                                                                        
  • 1 pouch Mama Sita’s pang-gisa mix
  • 1 tbsp coarsely chopped kinchay (chinese celery)                                                              



1.      in a wok, combine water and singkamas. Bring to a boil and simmer until half cooked.

2.      Add the rest of the ingredients and  the Mama Sita’s pang-gisa mix and stir well. Cover and cook briefly until the vegetables are tender.

3.   Served hot with lumpia sauce with chopped garlic and chopped roasted peanut


Lumpia Sauce

yield – 2 cups (500 ml)                                            

  • ½ cup brown sugar
  • 2 cups water
  • 2 tbsp Mama Sita’s soy sauce     
  • Pinch salt                              
  • 4 tbsp cornstarch, dissolved in;                
  • ¼ cup water
  • 2 tbsp chopped toasted peanuts       
  • 1 tbsp crushed garlic             



1.      in a small pan, caramelize sugar until it turns dark amber in color. Add the water and stir until sugar has dissolved.

2.      Add salt and Mama Sita’s soy sauce. Add the dissolved cornstarch. Bring to a boil and cook until sauce thickens.  

3.      Serve with lumpiang hubad, with chopped garlic and toasted peanuts.


Makes 10 servings (650g)

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