Low Sodium Fresh Lumpia

Delight in the vibrant flavors of this Low Sodium Fresh Lumpia, a healthy take on the beloved Filipino spring roll. Packed with crisp julienned carrots, shredded cabbage, tender green beans, and protein-rich tofu, this recipe offers a guilt-free yet flavorful experience. A light wrapper nestled with a bed of romaine lettuce cradles the savory vegetable-tofu filling, all brought together with a velvety low-sodium sauce made from unsalted vegetable broth and a touch of brown sugar. Perfect for those watching their sodium intake, this wholesome dish is finished with a sprinkle of crushed unsalted peanuts for a satisfying crunch. Ideal as an appetizer or light meal, this fresh lumpia delivers deliciousness in every bite while prioritizing heart-healthy ingredients.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Carrots, julienned
• 1 cup Cabbage, shredded
• 1 cup Green beans, sliced
• 8 ounces Tofu, firm, diced
• 2 cloves Garlic, minced
• 1 small Onion, chopped
• 2 tablespoons Olive oil
• 12 pieces Spring roll wrappers
• 12 pieces Romaine lettuce leaves
• 0.25 cup Unsalted peanuts, crushed
• 2 tablespoons Low sodium soy sauce
• 0.25 cup Water for cooking
• 2 tablespoons Cornstarch
• 0.25 cup Water for slurry
• 1 cup Unsalted vegetable broth
• 2 tablespoons Brown sugar

Directions

Step 1

Step 1: Prepare the filling by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 2 minutes.

Step 2

Step 2: Add the diced tofu into the skillet and sauté until lightly browned on all sides, about 5 minutes.

Step 3

Step 3: Add the julienned carrots, shredded cabbage, and sliced green beans, and stir-fry for another 5 minutes or until the vegetables are tender-crisp.

Step 4

Step 4: Add 2 tablespoons of low sodium soy sauce and 1/4 cup of water into the vegetable mixture, stir well, and cook for another 1 minute. Remove from heat and let it cool.

Step 5

Step 5: Make the sauce by mixing 1 cup of unsalted vegetable broth, 2 tablespoons of cornstarch, 2 tablespoons of brown sugar, and 1/4 cup of water. Whisk together until smooth.

Step 6

Step 6: In a small saucepan, heat 1 tablespoon of olive oil over medium heat, then pour in the broth mixture. Stir constantly until the sauce thickens, about 4 minutes. Remove from heat and set aside.

Step 7

Step 7: Assemble the lumpia by placing a piece of romaine lettuce leaf in the center of a spring roll wrapper. Add about 2 tablespoons of the vegetable-tofu filling on top of the lettuce.

Step 8

Step 8: Roll the wrapper tightly, folding in the sides as you go, and place the fresh lumpia seam side down.

Step 9

Step 9: Repeat steps 7 and 8 with the remaining wrappers and filling.

Step 10

Step 10: Serve the lumpia with the low sodium sauce drizzled on top and sprinkle with crushed unsalted peanuts.

Nutrition Facts

Serving size	(1638.8g)

Amount per serving	% Daily Value*
Calories	1840.0

Total Fat 62.6g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2824.0mg	0%
Total Carbohydrate 269.0g	0%
Dietary Fiber 32.5g	0%
Total Sugars 44.9g
Protein 66.9g	0%

Vitamin D 0IU	0%
Calcium 1150.2mg	0%
Iron 22.5mg	0%
Potassium 2700.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 14.0%

Carbs: 56.4%