Low Carb Lumpiang Shanghai
Discover a healthier twist on a Filipino classic with this flavorful Low Carb Lumpiang Shanghai! Perfectly seasoned ground pork is mixed with vibrant vegetables like carrots, garlic, and green onions, then wrapped in tender blanched cabbage leaves instead of the traditional spring roll wrappers. This low-carb, gluten-free alternative retains all the savory goodness of the original while catering to modern dietary preferences. Each roll is pan-fried to golden perfection, balancing crispness with succulent, juicy filling. Ready in under an hour, this guilt-free dish is ideal for family meals, gatherings, or meal prep. Serve warm with your favorite dipping sauce for an irresistible combination of taste and texture.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 12 large Cabbage leaves
- 1 whole Large egg
- 3 cloves Minced garlic
- 1 medium Minced onion
- 1 medium Grated carrot
- 2 stalks Green onions, chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 2 tablespoons Cooking oil
Instructions
Begin by preparing the cabbage leaves: carefully remove 12 large outer leaves from a whole cabbage, wash them thoroughly, and set aside.
Bring a large pot of water to a boil. Blanch the cabbage leaves by submerging them in the boiling water for 30 seconds to 1 minute, until they are just pliable.
Immediately transfer the blanched leaves to an ice bath to stop the cooking process, then drain and pat them dry with paper towels.
In a mixing bowl, combine the ground pork, minced garlic, minced onion, grated carrot, chopped green onions, soy sauce, fish sauce, ground black pepper, and salt. Mix everything together until well combined.
Add the egg to the pork mixture and mix again to ensure the egg is fully incorporated. This will help bind the ingredients together.
Lay a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the pork mixture near the base of the leaf, then fold the sides over the filling and roll tightly to form a cylinder. Repeat with the remaining leaves and filling.
Heat the cooking oil in a large frying pan over medium heat.
Once the oil is hot, add the cabbage rolls in batches, making sure not to overcrowd the pan. Cook for about 5-7 minutes on each side, or until the pork is fully cooked and the cabbage is tender.
Remove the cooked lumpiang shanghai to a paper towel-lined plate to drain any excess oil.
Serve the low carb lumpiang shanghai warm, with your choice of dipping sauce such as vinegar, soy sauce, or a spicy chili sauce.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 3826 mg | 166% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 40.5 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 727 mg | 56% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2725 mg | 58% | |
*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.
