Whole30 Lumpiang Shanghai
Reimagine your favorite Filipino spring rolls with a healthy twist in this Whole30 Lumpiang Shanghai recipe! Packed with flavor, these protein-rich rolls combine savory ground pork, crisp shredded carrots, aromatic garlic, and the crunch of chopped water chestnuts. Wrapped in gluten-free rice paper and pan-seared to golden perfection in avocado oil, they promise all the deliciousness of a classic lumpia while staying Whole30-compliant. Coconut aminos and fish sauce provide a bold umami kick, making these rolls irresistible as an appetizer or a satisfying main dish. Quick to prepare and ideal for clean eating, this recipe is a must-try for anyone embracing a Whole30 lifestyle or simply looking for a delectable, healthier take on a traditional favorite. Serve hot with a compliant dipping sauce for an unforgettable bite!
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Ingredients
- 1 pound ground pork
- 1 large carrot
- 4 stalks green onion
- 4 cloves garlic
- 1 can water chestnuts
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 0.5 teaspoon ground black pepper
- 12 pieces rice paper wrappers
- 0.25 cup avocado oil
Directions
Step 1
Peel and finely shred the carrot using a grater or food processor.
Step 2
Finely chop the green onions and garlic cloves.
Step 3
Drain and finely chop the water chestnuts.
Step 4
In a large mixing bowl, combine ground pork, shredded carrot, chopped green onions, garlic, and water chestnuts.
Step 5
Add coconut aminos, fish sauce, and ground black pepper to the pork mixture. Mix thoroughly to combine all ingredients.
Step 6
Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes pliable. Remove from water and lay it flat on a clean surface.
Step 7
Scoop about 2 tablespoons of the pork mixture onto the lower third of the rice paper. Roll the wrapper tightly around the filling, folding in the sides as you go. Repeat with the remaining wrappers and filling.
Step 8
In a large skillet, heat avocado oil over medium heat. Once hot, add the spring rolls in batches, seam-side down.
Step 9
Pan-fry each roll for about 3-4 minutes on each side until golden brown and cooked through, making sure not to overcrowd the pan.
Step 10
Once cooked, remove rolls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 11
Serve hot as an appetizer or main dish. Optionally, accompany with a compliant dipping sauce of your choice.
Nutrition Facts
| Serving size | (942.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2465.8 |
| Total Fat 150.0g | 0% |
| Saturated Fat 42.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 408.2mg | 0% |
| Sodium 2208.5mg | 0% |
| Total Carbohydrate 146.7g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 16.6g | |
| Protein 127.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 258.5mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1179.6mg | 0% |
Source of Calories