If you’re looking for quick and delicious dishes to prepare for dinner, today’s recipe will most certainly fit the bill. Whole30 Naked Spring Rolls (Lumpiang Hubad), is a version of lumpia, which is a traditional Filipino spring roll dish. This incredible recipe comes to us from recipe creator, VJ Reyes. VJ tells us that lumpia is a party staple in Filipino households and always a crowd favorite. She wanted to create this “naked” version without the traditional wrap, and trust us, you’re in for a treat. Packed with protein and lots of veggies, this meal is easy to put together and the creamy Almond Garlic Sauce will have your taste buds dancing.

Another easy dinner idea: Zesty Pork Bowls.

Recipe and photo by VJ Reyes

Whole30 Naked Spring Rolls (Lumpiang Hubad)

Naked Spring Roll bowl
Naked Spring Roll bowl

Whole30 Naked Spring Rolls (Lumpiang Hubad)

Lumpiang Hubad (Naked Spring Rolls) is similar to fresh Lumpia but is served in a bowl, without a wrapper.
4.80 from 48 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2


Almond Garlic Sauce

  • 2 Cups Water
  • 5 Tbsp Almond Butter
  • 2 Tbsp Whole30 compatible Fish sauce
  • 1 juice from 1 whole mandarin orange
  • 5 Cloves Garlic Roughly Chopped
  • Crushed Almonds optional

For the filling

  • 1/2 lb Ground Chicken
  • 1 Medium Red Onion peeled and chopped
  • 5 Cloves Garlic minced
  • 1/4 Cup Crushed Almonds
  • 4 Tbsp Fish Sauce
  • 1 cup Pith of Banana Trunk Julienned (you can also use turnip)
  • 1 medium sized Purple Cabbage Julienned
  • 1 Whole Carrots Julienned
  • 1/2 Cup Cilantro
  • 1 small Romaine Lettuce Julienned
  • Salt and Pepper to taste


For the Sauce

  • In a saucepan, bring water to a boil.
  • Add almond butter, fish sauce and mandarin orange juice and reduce it with desired consistency.
  • Add garlic. Note: We typically add the garlic last because we want to achieve a garlicky aroma and a bite mixed with the crushed almonds. If you are not a garlic fan, just simmer it until it is thoroughly cooked.
  • Add salt & pepper to taste.
  • Set aside.

For the Filling

  • In a large skillet, saute onion, garlic and ground chicken.
  • Once cooked, add fish sauce and crushed almonds. Then toss in "ubod" (pith of coconut trunk), carrots, and purple cabbage.
  • Cook it through until all the flavor comes together and the vegetables are cooked.
  • Add salt & pepper to taste.
  • Allow to cool a bit and then toss in cilantro and romaine lettuce.
  • Serve as-is in a bowl, or wrap it up in romaine lettuce, for a fancy version of a veggie spring roll wrapper.
Tried this recipe?Let us know how it was!

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VJ Reyes

Recipe Creator

VJ Reyes, also known as Ms. Panama, is a self-taught home cook from The Philippines that has been cooking rustic and hearty dishes since 2007. As a proud trans woman, banker and beauty queen, she uses food and knowledge to create passive income for organizations that she works with. Her passion in cooking grew while living in the streets of Manila, turning waste food to an appetizing meal to get through the day. Inspired by her history, and culinary mentors, she creates colorful and amazing Filipino dishes to maintain a healthy lifestyle and help her feel her best when competing in pageants.