Low Carb Lumpia Shanghai
Delight in the bold flavors of this *Low Carb Lumpia Shanghai*, a healthier twist on the classic Filipino favorite! Made with juicy ground pork, aromatic garlic, and a medley of fresh vegetables like cabbage and celery, this recipe offers all the savory satisfaction without the guilt. Wrapped in low-carb sheets and pan-fried to crispy perfection, each bite is packed with protein and flavor. Perfect for keto enthusiasts and anyone looking for a lighter appetizer or snack, these lumpia are quick to prepare—just 30 minutes of prep and 15 minutes of cooking! Pair them with your favorite dipping sauce for a crowd-pleasing treat that doesn’t compromise on taste or texture. Whether for weeknight dinners, parties, or meal prepping, this low-carb lumpia recipe is an absolute winner!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 grams Ground pork
- 4 stalks Green onions
- 1 large Egg
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 0.5 teaspoon Black pepper
- 12 sheets Low-carb wrapper
- 2 tablespoons Olive oil
- 1 stalk Celery
- 100 grams Cabbage
Instructions
Finely chop the green onions, garlic, celery, and cabbage.
In a large mixing bowl, combine ground pork, chopped vegetables, soy sauce, fish sauce, black pepper, and the egg.
Mix the ingredients thoroughly until well combined.
Lay out a low-carb wrapper on a clean surface with one corner pointing toward you.
Place about 2 tablespoons of the pork mixture near the bottom corner of the wrapper, shaping the filling into a log.
Fold the bottom corner over the filling, then fold over the left and right corners to enclose the filling.
Roll the wrapper up tightly and seal the edge with a dab of water or egg wash.
Repeat the filling and rolling process with the remaining wrappers and pork mixture.
Heat olive oil in a large pan over medium heat.
Once the oil is hot, place the lumpia seam side down in the pan, ensuring not to overcrowd.
Fry the lumpia for about 3-4 minutes on each side, or until golden brown and the filling is cooked through.
Remove from heat and drain excess oil on paper towels.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.6 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 263 mg | 6% | |
*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.
