Low Carb Vegetable Lumpia
Indulge guilt-free with this incredible Low Carb Vegetable Lumpia recipe, a healthier twist on the classic Filipino favorite! Perfectly crisp low-carb lumpia wrappers encase a vibrant medley of sautéed vegetables, including shredded cabbage, julienned carrots, zucchini, mushrooms, and green beans, all infused with the savory flavors of garlic, ginger, soy sauce, and sesame oil. These golden, bite-sized delights are lightly fried until perfectly crisp, offering all the crunch and flavor you love without the carb overload. Ready in just 35 minutes, this recipe is perfect for a healthy appetizer, snack, or party finger food. Pair these delicious low-carb lumpia rolls with your favorite dipping sauce for the ultimate crowd-pleasing treat. Whether you're following a low-carb diet or simply looking for a lighter alternative, this easy and flavorful recipe won’t disappoint!
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Recipe Information
Ingredients
- 12 pieces Low-carb lumpia or spring roll wrappers
- 2 cups Cabbage (shredded)
- 1 medium Carrot (julienned)
- 1 medium Zucchini (julienned)
- 1 cup Mushrooms (finely chopped, e.g., shiitake or button)
- 1 cup Green beans (finely sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 2 tablespoons Soy sauce (low-sodium or coconut aminos for a lower carb option)
- 1 teaspoon Sesame oil
- 1 tablespoon Olive oil or avocado oil (for sautéing)
- 1 batch Egg wash (1 egg beaten with 1 tablespoon water)
- Dipping sauce of choice (optional)
- 1 cup Oil for frying (avocado or coconut oil for high-heat frying)
Instructions
Prepare the vegetables by shredding the cabbage, julienning the carrots and zucchini, and finely chopping the mushrooms and green beans.
Heat a large skillet over medium heat and add the olive oil or avocado oil.
Sauté the garlic and ginger until fragrant, about 1 minute.
Add the mushrooms and green beans to the skillet and sauté for 2-3 minutes.
Stir in the cabbage, carrots, and zucchini. Sauté the vegetables for another 3-4 minutes, or until softened.
Add the soy sauce and sesame oil. Mix well, then remove the skillet from heat. Let the vegetable filling cool for 5-10 minutes.
Place one low-carb lumpia wrapper on a clean work surface. Add about 2 tablespoons of the vegetable filling near one edge of the wrapper.
Roll the wrapper tightly over the filling, folding in the sides as you go to create a sealed roll. Brush the edges with egg wash to seal the lumpia. Repeat with the remaining wrappers and filling.
Heat the frying oil in a deep skillet or pot over medium heat (about 350°F or 175°C).
Fry the lumpia in small batches for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve the lumpia warm with your dipping sauce of choice, if desired.
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.7 g | 384% | |
| Saturated Fat | 199.2 g | 996% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 21.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2228 mg | 47% | |
*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.
