Low Carb Lumpiang Shanghai
Discover a healthier twist on a Filipino classic with this **Low Carb Lumpiang Shanghai** recipe! This guilt-free version swaps traditional spring roll wrappers for tender blanched cabbage leaves, making it perfect for those following low-carb or keto lifestyles. Filled with a savory mixture of ground pork, aromatic garlic and onion, sweet grated carrots, and flavorful seasonings like soy sauce and fish sauce, each roll is packed with bold, authentic taste. Lightly pan-fried to perfection, these cabbage-wrapped delights are crisp, juicy, and irresistibly satisfying. Serve them warm with your favorite dipping sauce, such as tangy vinegar or spicy chili, for a healthier take on this beloved party staple. Perfect for family dinners or as a crowd-pleasing appetizer, this recipe is a must-try for anyone looking to enjoy Filipino cuisine with a lighter touch!
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Ingredients
- 500 grams Ground pork
- 12 large Cabbage leaves
- 1 whole Large egg
- 3 cloves Minced garlic
- 1 medium Minced onion
- 1 medium Grated carrot
- 2 stalks Green onions, chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 2 tablespoons Cooking oil
Directions
Step 1
Begin by preparing the cabbage leaves: carefully remove 12 large outer leaves from a whole cabbage, wash them thoroughly, and set aside.
Step 2
Bring a large pot of water to a boil. Blanch the cabbage leaves by submerging them in the boiling water for 30 seconds to 1 minute, until they are just pliable.
Step 3
Immediately transfer the blanched leaves to an ice bath to stop the cooking process, then drain and pat them dry with paper towels.
Step 4
In a mixing bowl, combine the ground pork, minced garlic, minced onion, grated carrot, chopped green onions, soy sauce, fish sauce, ground black pepper, and salt. Mix everything together until well combined.
Step 5
Add the egg to the pork mixture and mix again to ensure the egg is fully incorporated. This will help bind the ingredients together.
Step 6
Lay a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the pork mixture near the base of the leaf, then fold the sides over the filling and roll tightly to form a cylinder. Repeat with the remaining leaves and filling.
Step 7
Heat the cooking oil in a large frying pan over medium heat.
Step 8
Once the oil is hot, add the cabbage rolls in batches, making sure not to overcrowd the pan. Cook for about 5-7 minutes on each side, or until the pork is fully cooked and the cabbage is tender.
Step 9
Remove the cooked lumpiang shanghai to a paper towel-lined plate to drain any excess oil.
Step 10
Serve the low carb lumpiang shanghai warm, with your choice of dipping sauce such as vinegar, soy sauce, or a spicy chili sauce.
Nutrition Facts
| Serving size | (1855.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2168.0 |
| Total Fat 138.5g | 0% |
| Saturated Fat 44.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 636mg | 0% |
| Sodium 3826.3mg | 0% |
| Total Carbohydrate 82.1g | 0% |
| Dietary Fiber 31.3g | 0% |
| Total Sugars 40.5g | |
| Protein 153.5g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 727.4mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2725.3mg | 0% |
Source of Calories