Low Sodium Lumpia Shanghai

Delight in the crispy, savory perfection of Low Sodium Lumpia Shanghai, a healthier twist on the beloved Filipino appetizer. This recipe swaps traditional pork for lean ground chicken and uses low sodium soy sauce, keeping the flavor vibrant while being heart-friendly. Finely grated carrots, celery, green onions, and a touch of fresh ginger are folded into the filling, adding layers of natural sweetness and aromatic spice. Wrapped in delicate lumpia wrappers and fried to golden brown perfection, these bite-sized Filipino spring rolls are irresistibly crunchy on the outside and tender on the inside. Quick to prepare in under an hour, this batch yields 25 pieces—perfect for a crowd or meal prep. Pair them with a low sodium dipping sauce for an appetizer or snack that's big on flavor but kind to your health.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 25

Ingredients

• 1 pound Lean ground chicken
• 1 large Carrot
• 2 pieces Celery stalks
• 4 pieces Green onions
• 3 pieces Garlic cloves
• 1 piece Large egg
• 2 tablespoons Low sodium soy sauce
• 0.5 teaspoon Black pepper
• 1 teaspoon Fresh ginger
• 25 pieces Lumpia wrappers
• 1 cup Canola oil

Directions

Step 1

Peel and finely grate the carrot. Finely chop the celery stalks and green onions. Mince the garlic cloves.

Step 2

In a large mixing bowl, combine the lean ground chicken, grated carrot, chopped celery, chopped green onions, and minced garlic.

Step 3

Beat the egg lightly and add it to the mixture. Incorporate the low sodium soy sauce, black pepper, and freshly grated ginger.

Step 4

Mix all ingredients thoroughly until well combined.

Step 5

Lay a single lumpia wrapper on a clean surface, with one corner pointing towards you, forming a diamond shape.

Step 6

Place about a tablespoon of the filling mixture near the bottom corner of the wrapper, shaping it into a thin log.

Step 7

Roll the bottom corner over the filling once, then fold in the two side corners and roll tightly towards the top corner.

Step 8

Seal the top corner with a dab of water or beaten egg. Repeat with the remaining wrappers and filling.

Step 9

Heat canola oil in a large frying pan or deep skillet over medium-high heat until it reaches 350°F (175°C).

Step 10

Fry the lumpia in batches, turning occasionally, until they are golden brown and cooked through. This will take about 3-5 minutes per batch.

Step 11

Remove the cooked lumpia from the oil and drain on paper towels to remove excess oil.

Step 12

Serve immediately with a low sodium dipping sauce of your choice.

Nutrition Facts

Serving size	(1108.8g)

Amount per serving	% Daily Value*
Calories	3130.1

Total Fat 269.2g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 56.7g
Cholesterol 576.1mg	0%
Sodium 2276.3mg	0%
Total Carbohydrate 79.0g	0%
Dietary Fiber 5.9g	0%
Total Sugars 5.9g
Protein 96.0g	0%

Vitamin D 41IU	0%
Calcium 204.7mg	0%
Iron 8.7mg	0%
Potassium 1831.5mg	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: 77.6%

Protein: 12.3%

Carbs: 10.1%