Lumpiang Sariwa (Hubad)

The first time I tasted fresh lumpia was way back in the late 70s in Unimart in Greehills. It was love at first bite! My father brought me along to do our groceries and before going home he treated me to this delightful dish. After that and so many years later, I would still go to that small stall in Unimart to have a taste of that lumpiang sariwa. Even in high school when my friends and I go to watch movies at the Greenhills Theater, I would invite them to go to Unimart for fresh lumpia.

If you are looking for another place to get fresh lumpia, I would suggest this small hole-in-wall restaurant called Globe in Raon street in Quiapo, Manila.  If I remember correctly, it is near the stairs of the pedestrian overpass. It is just a stone’s throw away from the original Ma Mon Luk.

In the mid-90s, when I lived in Proj. 2, a small carinderia along Langka Street opened, and they only served lumpiang sariwa. The slogan on their banner says “The Original Globe Fresh Lumpia Quiapo since 1956.” Their lumpia is as good as the one in Quiapo!

This lumpiang sariwa recipe was taught to me by my father and my eldest cousin Ate Celia. Ate Celia prepares lumpiang sariwa (less the ground pork) every Semana Santa when our family hosts the annual Pabasa at our ancestral house in Sampaloc. She often serves it in a wrapper which makes it easy to serve. But it can also be served without the wrapper. This recipe is different from the one from Unimart, from Globe and from the one on Langka street, but however different it still brings back memories of Unimart, Quiapo, and Project 2 in Quezon City.

I hope your family enjoys this recipe as much as my family does.

Lumpiang Sariwa (Hubad)



Garlic – 1/2 head
Onion – 1 pc.
Ground pork – 1/4 kl.
Shrimp – 1/4 kl.
Sweet Potato – 1 pc.
Carrot – 2 pcs.
Snow Peas – 100 gms.
Tofu (Firm) – 1 pc.
Cabbage (Repolyo) – 1/2 head, sliced thinly
Patis – 1/4 cup
Pepper – 1 Tbs.
Garbanzo beans (Chickpeas) – 796ml


Ingredients for the sweet garlic sauce

Garlic – 1 head, crushed
Lumpia juice  – 1 cup
Water  – 3 cups
Soy Sauce – 2 tbs.
Brown Sugar – 2 Cups
Corn Starch (to thicken) –  1/2 cup to 1 cup of water.
Crushed peanuts

Putting it all together:

1. Saute the garlic, then the onions, then the ground pork.

Saute the garlic.

Throw in the onions.

Add the ground pork.

2.  Once the pork has browned, add the shrimp.

Add the shrimp.

3.  After the shrimp have turned orange, season by adding the 1/4 cup of fish sauce (patis) and ground pepper.

Season with fish sauce (patis) and pepper.

4.  After 5 mins,,  add carrots and sweet potato. Stir and cover. Simmer until carrots and sweet potato are tender.

Throw in the carrots and sweet potato.

5.  Add the snow peas and the garbanzos (chick peas). Stir and cover, Simmer until snow peas are tender, around 10 mins.

Throw in the chick peas (garbanzos) and snow peas.

6.  Add in the crushed tofu. Stir, and cover for another 5 – 10 mins.

Add in the crushed tofu (tokwa).

7.  Add cabbage. Place on top and cover to allow steam to soften the cabbage. After 5 – 10 mins. mix in the cabbage. Lower the heat. Cover and let to simmer for another 10 – 15 mins. Turn down the heat. Stir occasionally so that the bottom part of the dish will not burn.

Throw in the cabbage. Cover, and let steam soften the cabbage.

Occasionally mix everything together making sure the bottom part doesn’t burn.


Making the sauce:

Drain the vegetables. Set aside the drained liquid.  You will use this as the base for the lumpiang sariwa sauce.

Pour the vegetable liquid in a sauce pan. Add the 3 cups of water.

Lumpia Sauce and Water

Add the 2 cups of sugar.

Add in the brown sugar.

Add the 2 Tbs. soy sauce.

Season with soy sauce.

Add the garlic.

Add in the garlic.

Dilute the 1/2 cup of corn starch in 1 cup water.

Stirring continuously, slowly pour in mixture in lumpia sauce until desired thickness.

Add in the diluted corn starch.


Preparation and serving:

There are two ways to prepare the fresh lumpia that I know of. Traditionally, it is wrapped in a lumpia wrapper. Sauce is poured on it, and garlic and peanuts are sprinkled over it. The second way to serve the dish, as prepared in this recipe, is lumpiang hubad (without the wrapper). Place the lumpia filling on a dish, pour on the sauce and sprinkle with garlic and peanuts.

Traditionally when making the sauce crushed peanuts are thrown in together with the garlic. You can do that at home if you wish. Here in Toronto, peanut allergy is common. Just to be safe, if other people or children will be around I avoid adding the peanuts. But if its just my family and myself, I would go crazy with the peanuts!


Watch the video!

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    • MARC TEOMAR BAUTISTA on October 6, 2018 at 8:38 AM
    • Reply

    Hello sir! I am Marc Teomar Bautista, from Kapuso Mo Jessica Soho Program of GMA 7. Sir, I have read your article and watched the youtube clip about lumpiang sariwa. On our October 14 episode, we will be featuring lumpiang sariwa.We would like to invite you to become part of our segment. If you are interested, please contact 0930-0880-731 or 0966-6844-838.

      • Tony D Ducepec on October 10, 2018 at 10:05 AM
      • Reply

      Hi Marc. Thank you for visiting DadsHomeCookedMeals. I hope you enjoyed reading our recipe for Lumpiang Sariwa. It is our goal to share easy home recipes to our readers.

      Thank you for inviting us to be part of your segment on Kapuso Mo Jessica Soho. We would love to be part of it.

      We are based in Toronto Canada. I know we are half-way around the world but I hope we can still be part of your show.

      Tony Ducepec

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