Crispy Lumpiang Hubad

Get ready for a flavourful Friday feast with Crispy Lumpiang Hubad! 🌟 This Filipino-inspired dish is a creative twist on traditional lumpia, perfect for using up leftover veggies. Dip it in Filipino vinegar sauce for an extra kick! #CrispyLumpiangHubad 🥢 Discover a unique Filipino-inspired dish – Crispy Lumpiang Hubad! Made with leftover vegetables and a crispy, fluffy texture, this creation is perfect for dipping in Filipino vinegar sauce. Try it today and unleash your culinary creativity!

Hey foodies, it’s Friday, and you know what that means – time to get creative with leftovers! 🌟 Today, as I raided my fridge in search of culinary inspiration, I stumbled upon an eclectic assortment of ingredients: a quarter Chinese cabbage, a piece of carrot, half a sweet potato, six pieces of green beans, and a handful of dried shrimps (or hibe, as we call them).

At first, I pondered on making Lumpiang Hubad, but alas, the vegetables were not as fresh as they once were, and I knew they wouldn’t do justice to this beloved Filipino dish. I also thought about whipping up some Lumpiang Gulay, but with only three pieces of spring roll pastry left, that plan quickly fizzled out.

With my dreams of Lumpiang Hubad dashed, and the prospect of Lumpiang Gulay out of reach, I began to search for alternative ways to transform these ingredients into something delicious.

As I contemplated my options, a stroke of genius struck me: why not experiment with a Filipino-style vegetable fritters similar to pakora, infused with the flavours of Lumpiang Hubad? And thus, Crispy Lumpiang Hubad was conceived!

With deft hands and an adventurous spirit, I thinly sliced the vibrant vegetables and red onions then minced some garlic. To bind it all together, I whisked up some eggs, added a splash of water, and incorporated a mixture of flour and cornstarch. The result? A light and airy batter enveloping the colourful medley of veggies, creating a tantalisingly crunchy texture.

As I watched the golden-brown fritters sizzle in the pan, I couldn’t help but marvel at the transformation – from humble leftovers to a mouthwatering masterpiece. And the taste? Absolutely divine! Each bite offered a delightful contrast of textures, with the crispy exterior giving way to tender, flavourful vegetables within.

I paired these delectable fritters with a classic Filipino vinegar dip, adding a tangy kick that elevated the dish to new heights of culinary bliss. As I savoured each bite, I couldn’t shake the feeling of satisfaction that comes from turning simple ingredients into something truly extraordinary.

Intrigued by my culinary experiment, I decided to do a quick search online, curious to see if anyone else had concocted something similar. To my surprise, I found no trace of Crispy Lumpiang Hubad – it seemed we might have stumbled upon a new creation right here at Ang Sarap!

Crispy Lumpiang Hubad offers all the satisfaction of traditional lumpia, without the need for pastry. It’s a delightful fusion of flavours and textures, perfect for using up leftover vegetables and unleashing your creativity in the kitchen. So why not give it a try? Trust me, your taste buds will thank you!

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Crispy Lumpiang Hubad

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: 12 1x
  • Category: Side Dish
  • Cuisine: Freestyle


Discover a unique Filipino-inspired dish – Crispy Lumpiang Hubad! Made with leftover vegetables and a crispy, fluffy texture, this creation is perfect for dipping in Filipino vinegar sauce. Try it today and unleash your culinary creativity!


  • 1/4 Chinese cabbage, thinly sliced
  • 1 small carrot, julienned
  • 1/2 sweet potato, thinly sliced
  • 6 pcs green beans, thinly sliced
  • 2 tbsp dried shrimps (hibe), finely chopped
  • 6 cloves garlic, minced
  • 1 red onion, thinly sliced
  • 1 egg, beaten
  • 4 tbsp all-purpose flour
  • 3 tbsp cornstarch
  • salt
  • freshly ground black pepper
  • oil


  1. In a large mixing bowl, combine the Chinese cabbage, carrot, sweet potato, green beans, dried shrimps, garlic, and red onion. Season with salt and pepper to taste.
  2. Add the beaten egg to the vegetable mixture and mix until well combined.
  3. In a separate bowl, combine the all-purpose flour and cornstarch.
  4. Gradually add the flour mixture to the vegetable and egg mixture, stirring until the vegetables are evenly coated and the batter has a thick consistency.  Add a bit of water to adjust consitency.
  5. Heat oil in a frying pan over medium heat.
  6. Once the oil is hot, carefully drop spoonfuls of the vegetable fritter into the pan, shaping them into small thick patties.
  7. Fry the fritters in batches until they are golden brown and crispy on both sides, about 3-4 minutes per side.
  8. Remove the fritters from the oil and drain them on paper towels to remove excess oil.
  9. Serve the crispy lumpiang hubad hot, with your favourite dipping sauce or vinegar dip on the side.



3 Responses

  1. They look so golden and crispy! Would make a fabulous afternoon snack.

  2. I never met a vegetable fritter I didn’t like and this one sounds particularly toothsome.

  3. These sound fantastic, Raymund. I can see these as the perfect appetizer for guests — love the textures and flavors, and so much easier than dealing with the pastry. I also love the idea of a tangy vinegar dipping sauce.

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