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Filipino Lumpiang Hubad - No-wrap Vegetables in Jars

The Filipino Lumpiang Hubad - No Wrap Vegetables is a version of the classic fresh vegetable lumpia. I didn't have time to make the egg wrapper from scratch like I often do, so I decided to make vegetable wraps with extra large pechay leaves. I gave this favorite vegetable entree a fresh, new look by stuffing the julienne strips into small mason jars lined with the greens. Serve the "paalat" sauce (a savory-sweet thick gravy) on the side. This is perfect for a pretty table presentation or if you are bagging lunch. This was inspired by a past AsianInAmericaMag recipe. Serves 4 as an appetizer, side or main dish.
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Lumpia Hubad No Wrap Vegetables
Servings: 4 people
Calories: 406kcal
Author: Asian in America


  • 2 Tablespoons vegetable oil
  • 6 cloves garlic minced, divided, use 2 c;loves for saute, the rest for fried garlic toppings
  • 1 whole white or yellow onion chopped
  • 2 stalks celery chopped
  • 3 large potatoes peeled, cut in julienne strips, 2-inches length
  • 1 large carrot peeled, cut in julienne strips, 2-inch length
  • 1 large jicama peeled, cut in julienne strips, 2-inch length (singkamas)
  • 2 cups shredded cabbage cut in strips, 2-inch length
  • 2 cups sliced green beans edges trimmed, cut in 2-inch length pieces
  • 1 Tablespoon patis (fish sauce)
  • 1/2 cup vegetable broth add 1/4 cup as needed to moisten vegetables
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 stalks scallions or green onions chopped, for garnish
  • 4 pieces large leaves of pechay (Chinese cabbage) washed, cut in halves or quarters to fit into jars pechay (Chinese cabbage)
  • 2 cups vegetable or chicken broth for sauce
  • 1/4 cup granulated sugar for sauce
  • 1 Tablespoon soy sauce
  • 1/2 teaspoon salt
  • 2 Tablespoons diluted in 1/4 cup water cornstarch dispersed in water
  • 1 cup crushed roasted peanuts bottled, for sauce and vegetable topping
  • 6 to 8 jars (4 oz each) mason glass jars washed and cleaned
  • boiled rice for serving


  • In a large skillet, over medium high heat, add the vegetable oil. Saute the garlic, onions, celery. Add the ‘patis’ or fish sauce, and ½ cup of broth.
  • When onions and celery are soft, add the potatoes. Cook till they get soft in about 10 minutes. The potatoes tend to absorb the liquids, so lower heat to medium low and add 1/4 cup more of broth.
  • Add the carrots and jicama. Cook for 1 to 2 minutes.
  • Add the green beans. Cook for 5 minutes. Then add the cabbage, which will cook in one minute. Season with salt and pepper.
  • Garnish with chopped scallions.
  • Separately, blanch the pechay (Chinese cabbage) leaves in boiling water for 1 minute. Lay out to dry on paper towels. Slice in quarters to fit in mason jars. Line the mason jars with some pechay leaves.
  • Allow the vegetable saute to cool for a few minutes. Then fill the mason jars with the cooked vegetable strips.
  • Serve  with the “paalat” or savory-sweet sauce, topped with crushed peanuts and fried garlic bits, and lots of boiled jasmine white rice.
  • To make the 'paalat' sauce: In a small sauce pan, mix the sugar, soy sauce, 2 cups broth, salt and blend well. Over medium heat, allow the sauce to boil. Blend the cornstarch and water separately in a small bowl till there are no lumps. Add the mixture of cornstarch and water to the soy sauce-broth. Stir mixture so it does not stick to the bottom. Once it boils , sauce should thicken and coat the spoon. Turn off heat. Serve the sauce on the side with the 'lumpiang hubad'. Sprinkle crushed peanuts and fried garlic bits on the sauce. Serve with the lumpiang hubad.
  • COOK'S COMMENTS: If you want to make the Filipino Fresh Vegetable Lumpia, you can use this same recipe for the vegetables and the 'paalat' sauce, plus the toppings. Simply drain the cooked vegetables in a colander to remove all the liquid. Follow the recipe for the homemade egg wrappers in a previous post of the Filipino Fresh Vegetable Lumpia.
  • Recipe Notes: If desired, feel free to sauté the vegetables together with shrimps, slices of chicken or pork. You can add more vegetables, too, like garbanzos, peas, or whatever is in season. If there are food allergies, omit the fish sauce.
  • Ingredient substitute: if preferred use fresh lettuce leaves to line the jars instead of pechay (Chinese cabbage). When using fresh lettuce, there is no need to blanch them for this recipe.
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Calories: 406kcal | Carbohydrates: 78g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Sodium: 1310mg | Potassium: 1730mg | Fiber: 23g | Sugar: 19g | Vitamin A: 3225IU | Vitamin C: 95.2mg | Calcium: 141mg | Iron: 11.1mg