Whole30 Traditional Loempia (Indonesian Spring Rolls)

Delight your taste buds with these Whole30 Traditional Loempia, a healthier twist on Indonesian spring rolls that’s both gluten-free and dairy-free! This recipe features homemade wrappers made from cassava and tapioca flour, offering an authentic yet Whole30-compliant base for a savory filling of ground chicken (or turkey), crisp vegetables, and bold flavors like garlic, coconut aminos, and white pepper. These loempia are lightly pan-fried to golden perfection or baked for a crispy, guilt-free alternative. Perfect as a snack, appetizer, or main dish, this dish pairs beautifully with a Whole30-compliant dipping sauce for a burst of flavor in every bite. Bring a touch of Indonesia to your kitchen and satisfy your cravings without breaking your Whole30 reset!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Cassava flour
• 0.25 cup Tapioca flour
• 1 cup Coconut milk
• 0.5 cup Water
• 1 large Egg (pastured)
• 0.25 teaspoon Salt
• 2 tablespoons Avocado oil
• 0.5 pound Ground chicken or turkey
• 3 cloves Garlic, minced
• 0.5 cup Onion, finely chopped
• 1 medium Carrot, shredded
• 2 cups Cabbage, finely shredded
• 2 tablespoons Coconut aminos
• 0.25 teaspoon Ground white pepper
• 0.5 teaspoon Sesame oil (optional, Whole30-compatible)
• 0 (as needed for frying) Avocado oil spray

Directions

Step 1

Prepare the wrappers: In a mixing bowl, whisk together cassava flour, tapioca flour, coconut milk, water, egg, and salt until smooth and lump-free.

Step 2

Heat a non-stick skillet over medium heat and lightly grease with avocado oil. Pour about 1/4 cup of the batter into the skillet and tilt the pan to spread the batter thinly and evenly. Cook for 1-2 minutes on each side until the wrapper is set but not browned. Repeat with the remaining batter, stacking wrappers on a plate and covering them with a clean kitchen towel to prevent drying out.

Step 3

Make the filling: Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped onion, sautéing until fragrant and softened.

Step 4

Add the ground chicken (or turkey) to the skillet, breaking it up with a spatula, and cook until fully browned and cooked through.

Step 5

Mix in the shredded carrots, cabbage, coconut aminos, ground white pepper, and sesame oil (if using). Stir-fry for 3-4 minutes until the vegetables are tender. Remove from heat and allow the filling to cool slightly.

Step 6

Assemble the loempia: Place a wrapper on a flat surface. Spoon 2-3 tablespoons of the filling onto the bottom third of the wrapper. Fold the bottom edge over the filling, then fold in the sides and roll tightly to form the spring roll. Repeat with the remaining wrappers and filling.

Step 7

Cook the loempia: Lightly grease a non-stick skillet with avocado oil spray and heat over medium heat. Pan-fry each loempia for 2-3 minutes on each side until golden brown and crisp. Alternatively, you can bake them at 375°F (190°C) for 12-15 minutes, flipping halfway through, until crispy.

Step 8

Serve warm with a Whole30-compatible dipping sauce, such as coconut aminos mixed with lime juice or a spicy almond butter sauce.

Nutrition Facts

Serving size	(1414.1g)

Amount per serving	% Daily Value*
Calories	1527.9

Total Fat 57.8g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 0g
Cholesterol 377.8mg	0%
Sodium 1565.1mg	0%
Total Carbohydrate 193.4g	0%
Dietary Fiber 16.1g	0%
Total Sugars 48.7g
Protein 60.4g	0%

Vitamin D 40IU	0%
Calcium 356.0mg	0%
Iron 7.9mg	0%
Potassium 2256.1mg	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: 33.9%

Protein: 15.7%

Carbs: 50.4%