Egg Roll Bowl (Filipino Lumpia Bowl: Lumpiang Hubad)
Looking for a lumpia recipe without the rolling? Try an egg roll bowl! Also known as Filipino lumpiang hubad, this lumpia bowl requires no wrappers, rolling, or frying!
Looking for a lumpia recipe without the rolling? Try an egg roll bowl! Also known as Filipino lumpiang hubad, this lumpia bowl requires no wrappers, rolling, or frying!
Note: I originally created this recipe for a sponsored post I created in partnership with Filippo Berio on Instagram. This blog post, however, is not sponsored; I love this recipe so much, I just had to share the recipe with you!
My mother has been on my mind so much lately. Navigating the holidays without her always brings back the memories, and now, I have been seeing her in my sister’s eyes, more than ever.
They share the same, perfectly arched brows, and more and more, I’m noticing similar mannerisms, even through FaceTime. And when I look deep into her eyes, I see my mom’s strength, her humor, and her resilience. I am comforted. And I am awed.
A few months ago, I thought of my mom when I made these lumpia bowls and shared it on Instagram. It’s an adaptation that I know my mother would have appreciated – I took her recipe and simplified it, eliminating the rolling and wrapping, and looking back, I wonder why she didn’t do the same. She was always looking for shortcuts, and for someone who didn’t particularly enjoy cooking, I am surprised that she always rolled her lumpia instead of serving it “hubad.”
Then again, maybe she found a certain zen in the rolling. Or brought back her own food memories. I’ll never know.
But I do know this – she would have appreciated saving time, and making time to spend with the ones we love.
Filipino Egg Roll Bowl
Quick confession: when I first saw egg roll bowls on other websites, I chuckled to myself, because in the Philippines, this already exists. Lumpia (Filipino egg roll) bowls are essentially “lumpiang hubad” — “hubad” translating to “naked.” Lumpiang hubad, or naked lumpia, is the filling without its wrapper, and essentially a simple stir fry full of vegetables and a little meat. The version I share here is my mom’s delicious lumpia filling without the wrappers, rolling, and fussy frying.
How to Make Lumpiang Hubad
If you can chop some veggies and make a quick stir-fry, then you can make a lumpia egg roll bowl!
This lumpia bowl is full of crunchy vegetables – cabbage, sweet potato, bean sprouts, carrots, and string beans – with a little ground beef. When cooking the vegetables, I add it to the pan in batches, to give the more crunchy vegetables time to cook so that nothing is too mushy in the end!
To serve, I place the lumpiang hubad over rice and drizzle with a simple garlic vinegar dressing (rather than dipping!). The crunch and pop of flavors are delicious, making it an easy meal that allows for egg roll flavors any day!
More Filipino Recipes to Try
Lumpiang Shanghai: Filipino Spring Rolls (Lumpia)
Vegetarian Pancit Bihon (Filipino Rice Noodles with Veggies)
Pancit Canton (Filipino Stir-Fried Noodles)
Egg Roll Bowl (Filipino Lumpia Bowl: Lumpiang Hubad)
Ingredients
For the Lumpia Bowl
- 2 tablespoons olive oil
- 1/2 cup onion minced
- 2 cloves garlic minced
- 1 lb lean ground beef
- 1 1/2 cups sweet potato sliced in 1-inch slivers
- 1/2 cup carrots shredded
- 1 cup bean sprouts
- 2 cups chopped cabbage
- 1 cup green beans chopped in 1-inch pieces
- 2 1/2 teaspoons fish sauce divided
- Freshly ground black pepper
- Cooked white or brown rice
For the Garlic Vinegar Dressing:
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- Freshly ground black pepper
Instructions
- Heat the olive oil in a deep-sided skillet over medium-low heat. Cook the onions until transparent, then add the garlic, cooking for 30 seconds longer. Add the ground beef and 1 teaspoon of fish sauce, and cook until the beef is no longer pink. Stir in the sweet potato and cook until the sweet potato is just starting to soften.
- Add the carrots, bean sprouts and cabbage to the pan. Cook until the cabbage wilts, about 4 minutes. Stir in the green beans, season with remaining fish sauce and pepper, to taste. Give it a little drizzle of olive oil to finish.
- Make the dressing by stirring the garlic, vinegar, and pepper in a small bowl. Serve with rice, and drizzle with garlic vinegar dressing.
Nutrition
Comments
COOKBOOK
great dish, love all of these ingredients, but especially the sweet potatoes, thank you!
Thank you, Sabrina! I love the sweet potatoes in this dish, too! :)
What would you use instead of the sweet potatoes? I have never been a fan of them.
And one of my favorite memories growing up is helping my mom paint the lumpia batter into the skillet to make my favorite lumpia. Okay lumpia, pancit, and fried rice. My mom was American but learned to make lumpia when my parents were stationed in Taipei where I was born. My dad is part Filipino and Spanish and grew up in Cuba. No matter where we were stationed, we were accepted as part of the Filipino community on base and the parties were always a blast. Where I live now requires me a long drive towards DC to get Filipino food unless I make it myself. Now I can make some lumpia to enjoy on a week night.
Hi Mia, I absolutely love hearing about food memories, and I’m so glad that your mom learned how to make lumpia and that you grew up with a love for Filipino food! There’s nothing better than eating it, especially in good company!
If you don’t like sweet potatoes, feel free to leave it out and replace it with one of the other vegetables – perhaps more carrots or bean sprouts! Whatever you like best!