Paleo Lumpiang Shanghai

Experience a bold and healthier twist on a beloved Filipino classic with this Paleo Lumpiang Shanghai! Brimming with savory ground pork, crunchy water chestnuts, and aromatic garlic, this recipe swaps traditional wrappers for nutrient-rich nori sheets, adding a unique umami flavor while keeping it grain-free and paleo-friendly. Baked to golden perfection in coconut oil and sealed with an egg wash, these crispy, bite-sized delights are both guilt-free and packed with flavor, making them perfect for appetizers, snacks, or any paleo feast. Easy to prepare and loaded with wholesome ingredients like coconut aminos, fresh vegetables, and fish sauce, these paleo lumpia sticks are a must-try for anyone craving a healthy yet indulgent Filipino-inspired treat. Serve them warm with your favorite dipping sauce and watch them disappear in minutes!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 pound ground pork
• 1 medium, grated carrot
• 3 stalks, finely chopped green onion
• 3 cloves, minced garlic
• 1 can (about 8 ounces), drained and finely chopped water chestnuts
• 2 tablespoons coconut aminos
• 1 tablespoon fish sauce
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 10 nori sheets
• 1 egg

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a large skillet, heat 1 tablespoon of coconut oil over medium heat.

Step 3

Add the ground pork and cook until browned and cooked through, about 5-7 minutes. Break the pork into small crumbles as it cooks.

Step 4

Once cooked, transfer the pork to a large mixing bowl.

Step 5

Add the grated carrot, chopped green onion, minced garlic, chopped water chestnuts, coconut aminos, fish sauce, sea salt, and black pepper to the bowl with the pork. Stir well to combine.

Step 6

Wipe the skillet clean, if necessary, and return to heat with the remaining 1 tablespoon of coconut oil.

Step 7

Lay a nori sheet flat on a cutting board with the rough side facing up.

Step 8

Spoon about 2 tablespoons of the pork filling onto the edge of the nori sheet closest to you, leaving about 1 inch of space on each side.

Step 9

Roll the nori sheet over the filling tightly, similar to how you would roll sushi. Secure the edge with a little beaten egg to seal it closed.

Step 10

Repeat with the remaining nori sheets and filling.

Step 11

Arrange the rolls on the prepared baking sheet, seam-side down.

Step 12

Brush each roll lightly with the beaten egg to give them a nice, golden finish while baking.

Step 13

Bake in the preheated oven for 10-15 minutes, or until the rolls are crisp and the nori has darkened slightly.

Step 14

Allow to cool for a few minutes before slicing each roll into bite-sized pieces.

Step 15

Serve warm and enjoy your Paleo Lumpiang Shanghai with a dipping sauce of your choice.

Nutrition Facts

Serving size	(847.7g)

Amount per serving	% Daily Value*
Calories	1943.2

Total Fat 130.4g	0%
Saturated Fat 59.9g	0%
Polyunsaturated Fat 2.2g
Cholesterol 604.2mg	0%
Sodium 4811.7mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 12.3g	0%
Total Sugars 15.9g
Protein 132.0g	0%

Vitamin D 48IU	0%
Calcium 288.3mg	0%
Iron 8.3mg	0%
Potassium 1651.4mg	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: 60.6%

Protein: 27.3%

Carbs: 12.1%