Low Sodium Lumpiang Toge
Bring a health-conscious twist to a beloved Filipino favorite with this recipe for Low Sodium Lumpiang Toge! Packed with crisp and vibrant vegetables like bean sprouts, julienned carrots, and green beans, these scrumptious spring rolls are seasoned with low sodium soy sauce and a dash of ground black pepper for a flavor-packed bite that's light on salt but big on taste. Each roll is wrapped in delicate spring roll wrappers and pan-fried to golden perfection, creating a satisfying crunch in every mouthful. Perfect as a guilt-free snack, side dish, or appetizer, these low sodium lumpia are quick to prepare, taking just 45 minutes from start to finish. Pair them with a tangy vinegar-based dipping sauce for an irresistible combination that’s sure to delight your palate!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 cups bean sprouts
- 1 large carrot
- 0.5 cup green beans
- 2 cloves garlic
- 1 medium onion
- 2 tablespoons vegetable oil
- 2 tablespoons low sodium soy sauce
- 0.25 teaspoon ground black pepper
- 12 spring roll wrappers
- 2 tablespoons water
Directions
Step 1
Start by preparing the vegetables. Julienne the carrot, slice the green beans thinly, and chop the onion and garlic finely.
Step 2
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the garlic and onion, and sauté until the onion becomes translucent.
Step 3
Add the julienned carrot and sliced green beans to the skillet. Stir-fry for about 2 minutes until the vegetables soften slightly.
Step 4
Next, add the bean sprouts to the skillet along with the low sodium soy sauce and ground black pepper. Stir well to combine all ingredients and cook for another 2 minutes.
Step 5
Remove the mixture from the heat and let it cool slightly so it's easier to handle.
Step 6
Prepare the spring roll wrappers according to package instructions (usually by separating them carefully).
Step 7
Place about 2 tablespoons of the vegetable mixture on one edge of each spring roll wrapper. Fold in the sides and roll tightly like a burrito. Seal the edge with a dab of water.
Step 8
Heat the remaining 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Step 9
Carefully place each lumpia in the skillet, seam side down, and cook for about 2-3 minutes per side, or until golden brown and crispy all over.
Step 10
Remove from the skillet and drain excess oil on paper towels. Serve warm as is or with your choice of dipping sauce, such as a vinegar-based dip with chili.
Nutrition Facts
| Serving size | (898.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1166.9 |
| Total Fat 28.5g | 0% |
| Saturated Fat 4.0g | 0% |
| Polyunsaturated Fat 17.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2745.5mg | 0% |
| Total Carbohydrate 214.1g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 23.3g | |
| Protein 27.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 189.7mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1237.7mg | 0% |
Source of Calories