High Protein Lumpia Shanghai
High Protein Lumpia Shanghai offers a delicious twist on the classic Filipino favorite, packed with wholesome ingredients and bursting with flavor. This recipe combines lean ground chicken and protein-rich tofu to create a lighter yet satisfying filling, complemented by fresh carrots, green onions, and aromatic garlic. Enhanced with soy and oyster sauces, each bite comes alive with savory umami notes wrapped in crispy golden lumpia wrappers. Perfectly fried to golden perfection in vegetable oil, these bite-sized delights make an irresistible appetizer or snack for festive gatherings or casual weeknights. Serve them warm with sweet chili sauce for dipping to add a touch of sweetness and spice. Ready in under an hour, this quick and easy recipe delivers nutritious, high-protein goodness with every crispy bite!
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Recipe Information
Ingredients
- 300 grams Ground chicken
- 200 grams Extra firm tofu, drained and crumbled
- 1 medium Carrot, finely grated
- 3 stalks Green onions, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 24 pieces Lumpia wrappers
- 500 milliliters Vegetable oil, for frying
Instructions
In a large mixing bowl, combine the ground chicken and crumbled tofu. Use a fork or your hands to mix them thoroughly.
Add the grated carrot, chopped green onions, and minced garlic to the bowl. Stir well to combine all the ingredients.
Pour in the soy sauce and oyster sauce. Mix again to ensure even distribution of the sauces throughout the mixture.
Beat the egg in a small bowl and then add it to the meat mixture along with the salt and black pepper. Mix until all ingredients are just combined.
To assemble the lumpia, take one lumpia wrapper and place it on a flat surface with one corner pointed towards you.
Place about 1 heaping tablespoon of the filling near the bottom corner of the wrapper and shape it into a thin line, leaving about 1 inch of space from the edges.
Fold the bottom corner over the filling, then fold in both sides, and roll tightly towards the top corner. Wet the top edge with a little water to seal the roll. Repeat until all filling is used.
In a deep frying pan, heat vegetable oil to 350°F (175°C). Gently slide 3-4 lumpia into the hot oil, ensuring not to overcrowd the pan.
Fry the lumpia for about 3-4 minutes on each side or until they are golden brown and crispy.
Remove the fried lumpia from the oil and place them on a wire rack or paper towels to drain excess oil.
Serve hot with sweet chili sauce or your choice of dipping sauce.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 75 mg | 2% | |
*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.
