Low Carb Classic Filipino Lumpia
Indulge in the irresistible flavors of **Low Carb Classic Filipino Lumpia**, a healthier twist on a beloved Filipino dish. This recipe keeps all the hallmark characteristics of lumpia—savory ground pork, vibrant vegetables like cabbage, carrots, and green beans, and the perfect balance of soy sauce and fish sauce for that authentic umami punch—but swaps traditional wrappers for gluten-free rice paper to reduce carbs while maintaining a satisfying crunch. Each delicate roll is pan-fried to golden perfection with a light coating of olive oil, ensuring a crisp, flavorful bite without the guilt. With just 30 minutes of prep time, these delicious low-carb lumpia are perfect for family gatherings, party appetizers, or an easy weeknight treat. Pair them with a tangy garlic-vinegar dipping sauce or your favorite keto-friendly condiment for a taste sensation that’s both comforting and wholesome.
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Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups cabbage (finely shredded)
- 1 medium carrot (grated)
- 1 cup green beans (finely chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 0.5 teaspoon ground black pepper
- 1 egg (beaten)
- 20 rice paper wrappers
- 4 tablespoons olive oil
Instructions
In a large bowl, combine the ground pork, cabbage, carrot, green beans, onion, and garlic. Mix until well combined.
Add the fish sauce, soy sauce, and ground black pepper to the mixture and continue to mix until all the ingredients are evenly distributed.
Add the beaten egg to the pork mixture and stir to combine. The egg serves as a binding agent for the filling.
Fill a shallow dish with warm water. Soak one rice paper wrapper in the water until it is soft and pliable, about 10-15 seconds.
Lay the softened rice paper wrapper on a clean surface. Place about 2 tablespoons of the pork filling mixture near the center of the wrapper.
Fold the sides of the wrapper over the filling, then roll it up tightly like a burrito. Repeat with remaining wrappers and filling.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the lumpia in batches, being careful not to overcrowd the pan.
Fry the lumpia on all sides until the wrapper is golden brown and crisp, about 4-5 minutes per side.
Remove the cooked lumpia from the oil and drain on paper towels to remove excess oil.
Serve the lumpia hot with your favorite low-carb dipping sauce, like a garlic-vinegar or soy sauce-based dip.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 18.1 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 381 mg | 29% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1238 mg | 26% | |
*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.
