LUMPIANG HUBAD 

(Naked Fresh Spring Roll)

Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Southeast Asia. The term lumpia derives from Hokkien lunpia (Chinese: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for popiah. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.

Lumpiang sariwa (Tagalog, "fresh spring roll") consist of minced ubod (coconut heart), flaked chicken, crushed peanuts, camote (sweet potatoes) and jicama as an extender, encased in a double wrapping of lettuce leaf and a yellowish egg crêpe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and is usually around 5 centimetres in diameter and 15 centimetres in length. It is derived from the original Chinese popiah.

Lumpiang hubad ("naked spring roll") is lumpiáng sariwà served without the crêpe wrapping.