Keto Lumpia Shanghai
Delight in the crispy, savory goodness of Keto Lumpia Shanghai, a low-carb twist on the beloved Filipino spring roll! This recipe swaps traditional wrappers for tender cabbage leaves, creating a keto-friendly option that doesn’t skimp on flavor. Each roll is packed with a juicy mixture of ground pork, aromatic garlic, finely chopped onion, and a hint of sweetness from grated carrot, all seasoned with umami-rich coconut aminos, fish sauce, and sesame oil. Blanching the cabbage leaves ensures pliability for a perfect wrap, while a quick fry gives the rolls a satisfying crunch. Ready in under an hour, these golden bites are ideal as an appetizer or snack and can be paired with your favorite low-carb dipping sauce. Perfect for keto dieters craving a taste of traditional Lumpia Shanghai, this dish is as healthy as it is delicious!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 3 units Garlic cloves, minced
- 1 unit Small onion, finely chopped
- 1 unit Carrot, finely grated
- 1 unit Egg
- 2 tablespoons Coconut aminos
- 1 tablespoon Fish sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 12 units Cabbage leaves, large
- 0.25 cup Oil for frying
Instructions
In a large mixing bowl, combine the ground pork, minced garlic, finely chopped onion, grated carrot, and beaten egg.
Add coconut aminos, fish sauce, sesame oil, salt, and ground black pepper to the mixture. Mix everything thoroughly until well combined.
Bring a pot of water to boil and blanch the cabbage leaves for 30 seconds. Remove them immediately and place in an ice bath to cool. Pat dry with paper towels once cooled.
Lay a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the pork mixture near the edge closest to you.
Fold the sides of the cabbage leaf over the mixture, then roll the leaf away from you to form a tight cylinder, sealing the end with a bit of water. Repeat with the remaining leaves and pork filling.
Heat oil in a frying pan over medium heat. Fry the lumpia in batches until the cabbage is golden and the pork is cooked through, about 4-5 minutes on each side.
Once cooked, transfer to a paper towel-lined plate to drain excess oil.
Serve the Keto Lumpia Shanghai hot with your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 15.1 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 706 mg | 15% | |
*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.
