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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.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2

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.