Paleo Traditional Loempia (Indonesian Spring Rolls)

Delight in the flavors of Indonesia with these Paleo Traditional Loempia (Indonesian Spring Rolls), a healthier take on a classic favorite. These golden, crispy rolls feature grain-free, crepe-like wrappers made from coconut and tapioca flours, enveloping a savory filling of seasoned ground chicken or turkey, vibrant vegetables, and aromatic spices like garlic and ginger. Lightly fried in avocado oil for the perfect crunch, these spring rolls are gluten-free, dairy-free, and packed with wholesome goodness. Perfect as an appetizer, snack, or light meal, serve these loempia with your favorite paleo-friendly dipping sauce for an irresistible bite-sized treat!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut flour
• 4 tablespoons Tapioca flour
• 2 large Eggs
• 1 cup Almond milk (unsweetened)
• 0.25 teaspoon Salt
• 2 tablespoons Coconut oil
• 1 pound Ground chicken or turkey
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 2 medium Carrots, shredded
• 2 cups Cabbage, thinly sliced
• 3 tablespoons Coconut aminos
• 0.5 teaspoon Ground ginger
• 2 Scallions, finely chopped
• 2 tablespoons Cilantro, chopped (optional)
• 2 tablespoons Avocado oil (for frying)

Directions

Step 1

In a medium bowl, whisk together coconut flour, tapioca flour, eggs, almond milk, and salt until smooth to make the wrapper batter.

Step 2

Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour a small amount of batter (about 2-3 tablespoons) into the pan and swirl to create a thin, crepe-like wrapper. Cook for 1-2 minutes until set, then carefully flip and cook for another 30 seconds. Repeat with remaining batter and set the wrappers aside.

Step 3

In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the ground chicken or turkey and cook until browned, breaking it apart with a wooden spoon.

Step 4

Add the chopped onion and garlic to the skillet and sauté until fragrant and softened, about 2-3 minutes.

Step 5

Stir in the shredded carrots and sliced cabbage and cook until softened, about 5-7 minutes.

Step 6

Add the coconut aminos, ground ginger, and a pinch of salt. Stir well to combine and continue cooking for another 2 minutes to let the flavors meld together.

Step 7

Remove the filling from the heat and let it cool slightly. Mix in the chopped scallions and cilantro (if using).

Step 8

Place a wrapper on a clean surface. Add about 2 tablespoons of the filling near the bottom edge of the wrapper. Fold the sides inward and roll tightly to form a spring roll. Repeat with the remaining wrappers and filling.

Step 9

Heat avocado oil in a skillet over medium heat. Fry the spring rolls for about 2 minutes on each side until golden and crispy. Work in batches to avoid overcrowding the pan.

Step 10

Serve the loempia hot, with your favorite paleo-friendly dipping sauce!

Nutrition Facts

Serving size	(1311.9g)

Amount per serving	% Daily Value*
Calories	1777.7

Total Fat 111.6g	0%
Saturated Fat 42.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 757.6mg	0%
Sodium 2164.4mg	0%
Total Carbohydrate 79.8g	0%
Dietary Fiber 16.3g	0%
Total Sugars 25.7g
Protein 112.1g	0%

Vitamin D 182.0IU	0%
Calcium 714.4mg	0%
Iron 9.7mg	0%
Potassium 2171.9mg	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: 56.7%

Protein: 25.3%

Carbs: 18.0%