June 17, 2021

Whole30 Naked Spring Rolls (Lumpiang Hubad)

Name: Whole30 Naked Spring Rolls (Lumpiang Hubad)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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); 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

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Prep Time 30

Cook Time 15

Total Time 45

Ingredients

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

Instructions

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.

VJ Reyes

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.