Low Sodium Vegetable Lumpia

Delight in the crispy, savory goodness of Low Sodium Vegetable Lumpia—a heart-healthy twist on the classic Filipino favorite! Packed with vibrant julienned carrots, shredded cabbage, and mung bean sprouts, this recipe offers a medley of colorful and nutritious vegetables wrapped in perfectly crisp lumpia wrappers. Seasoned with just a touch of low-sodium soy sauce and light sesame oil, these rolls deliver all the flavor while keeping sodium levels in check. Whether fried to golden perfection or baked for a lighter alternative, they’re an irresistible addition to any gathering or snack spread. Try serving with your favorite dipping sauce for a guilt-free, crowd-pleasing treat that’s as satisfying as it is wholesome. Perfect for those looking for easy, low-sodium appetizers packed with fresh vegetables and global inspiration!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 20

Ingredients

• 2 medium, julienned Carrot
• 2 cups, shredded Cabbage
• 1 cup, thinly sliced Green beans
• 1 cup Mung bean sprouts
• 1 medium, julienned Red bell pepper
• 1 small, finely chopped Onion
• 2 cloves, minced Garlic
• 1 tablespoon Low sodium soy sauce
• 1 teaspoon Light sesame oil
• 0.25 teaspoon Black pepper
• 20 pieces Lumpia wrappers
• 1 cup for frying (optional) Canola oil
• 0.25 cup (for sealing wrappers) Water

Directions

Step 1

In a large skillet or wok, heat the light sesame oil over medium heat.

Step 2

Add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until fragrant and slightly translucent.

Step 3

Add the carrot, green beans, and red bell pepper. Stir-fry for 4 minutes until slightly softened.

Step 4

Stir in the cabbage and mung bean sprouts. Cook for another 3-4 minutes, stirring occasionally.

Step 5

Add the low sodium soy sauce and black pepper. Mix well to coat all the vegetables. Remove from heat and let the mixture cool completely.

Step 6

To assemble, place one lumpia wrapper on a flat surface with one corner facing you (like a diamond). Spoon about 2 tablespoons of the vegetable mixture onto the bottom third of the wrapper.

Step 7

Fold the bottom corner over the filling, then fold in the left and right corners to seal the sides, creating an envelope shape. Roll the wrapper tightly upwards to close.

Step 8

Dip your finger into the water and lightly dab the remaining top corner of the wrapper to seal the roll.

Step 9

Repeat until all the filling is used and you have about 20 lumpia rolls.

Step 10

For frying (optional): Heat canola oil in a deep skillet or frying pan over medium-high heat. Carefully fry the lumpia in batches until golden brown and crisp, about 2-3 minutes per side. Remove and drain on a wire rack or paper towels.

Step 11

For a non-fried option, preheat your oven to 400°F (200°C). Arrange the lumpia rolls on a baking sheet lined with parchment paper. Lightly spray with cooking oil and bake for 15-18 minutes, flipping halfway through, until crisp and golden.

Step 12

Serve warm with a dipping sauce of your choice or enjoy them on their own!

Nutrition Facts

Serving size	(1332.1g)

Amount per serving	% Daily Value*
Calories	2607.8

Total Fat 234.4g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 56.9g
Cholesterol 0mg	0%
Sodium 1362.3mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 21.0g	0%
Total Sugars 34.3g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 248.7mg	0%
Iron 7.5mg	0%
Potassium 1658.0mg	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: 79.4%

Protein: 3.3%

Carbs: 17.3%