Low Carb Classic Filipino Lumpia
Savor the flavors of the Philippines guilt-free with this Low Carb Classic Filipino Lumpia recipe! Perfect for keto enthusiasts and low-carb diners, this healthier take on traditional lumpia swaps out high-carb wrappers for delicate rice paper while keeping the iconic savory filling intact. A mouthwatering medley of ground pork, finely shredded cabbage, crunchy green beans, and grated carrot is seasoned to perfection with fish sauce, soy sauce, and garlic, then bound together with a touch of egg. Each lumpia roll is pan-fried to golden, crispy perfection, making them an irresistible appetizer or snack. Ready in under an hour, this Filipino favorite is served hot with your choice of a tangy garlic-vinegar or soy-based dipping sauce. Whether you're hosting a party or craving something special, this low-carb variation is guaranteed to impress!
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Ingredients
- 1 pound ground pork
- 2 cups cabbage (finely shredded)
- 1 medium carrot (grated)
- 1 cup green beans (finely chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 0.5 teaspoon ground black pepper
- 1 egg (beaten)
- 20 rice paper wrappers
- 4 tablespoons olive oil
Directions
Step 1
In a large bowl, combine the ground pork, cabbage, carrot, green beans, onion, and garlic. Mix until well combined.
Step 2
Add the fish sauce, soy sauce, and ground black pepper to the mixture and continue to mix until all the ingredients are evenly distributed.
Step 3
Add the beaten egg to the pork mixture and stir to combine. The egg serves as a binding agent for the filling.
Step 4
Fill a shallow dish with warm water. Soak one rice paper wrapper in the water until it is soft and pliable, about 10-15 seconds.
Step 5
Lay the softened rice paper wrapper on a clean surface. Place about 2 tablespoons of the pork filling mixture near the center of the wrapper.
Step 6
Fold the sides of the wrapper over the filling, then roll it up tightly like a burrito. Repeat with remaining wrappers and filling.
Step 7
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the lumpia in batches, being careful not to overcrowd the pan.
Step 8
Fry the lumpia on all sides until the wrapper is golden brown and crisp, about 4-5 minutes per side.
Step 9
Remove the cooked lumpia from the oil and drain on paper towels to remove excess oil.
Step 10
Serve the lumpia hot with your favorite low-carb dipping sauce, like a garlic-vinegar or soy sauce-based dip.
Nutrition Facts
| Serving size | (1255.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2801.6 |
| Total Fat 158.0g | 0% |
| Saturated Fat 45.2g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 594.2mg | 0% |
| Sodium 3644.9mg | 0% |
| Total Carbohydrate 200.0g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 18.1g | |
| Protein 142.2g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 381.2mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1237.7mg | 0% |
Source of Calories