Low Fat Fresh Lumpia
Indulge guilt-free with this Low Fat Fresh Lumpia recipe, a lighter take on the classic Filipino dish that’s brimming with vibrant, healthful flavors. Perfectly tender-crisp vegetables such as carrots, jicama, green beans, and cabbage are stir-fried with aromatic garlic and onion, seasoned with low-sodium soy sauce for a subtle umami kick. Wrapped in delicate homemade crepes and nestled against fresh lettuce leaves, this wholesome dish is topped off with crushed peanuts and a pinch of sugar for an irresistible contrast of textures and sweetness. This healthier version skips heavy oils while preserving the satisfying essence of traditional lumpia, making it an ideal choice for health-conscious food lovers. Easy to prepare in under an hour, it’s perfect for light lunches or stunning appetizers that will delight your guests. Keywords: low fat lumpia, healthy Filipino recipes, fresh vegetable lumpia.
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Recipe Information
Ingredients
- 1 medium Carrot
- 0.5 medium Jicama
- 100 grams Green beans
- 100 grams Cabbage
- 2 cloves Garlic
- 1 small Onion
- 2 tablespoons Soy sauce, low sodium
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 cup Water
- 6 medium Lettuce leaves
- 2 tablespoons Crushed peanuts
- 2 tablespoons Sugar
Instructions
Peel and julienne the carrot and jicama. Thinly slice the green beans and cabbage.
Mince the garlic and finely chop the onion.
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until the onion is translucent, about 2 minutes.
Add carrot, jicama, green beans, and cabbage to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Add soy sauce, salt, and black pepper to the vegetables. Stir well to combine, then remove from heat and let cool slightly.
In a mixing bowl, beat eggs and gradually add flour, whisking to avoid lumps. Slowly add water, whisking until smooth to form crepe batter.
Heat a non-stick pan over medium heat and lightly grease it with a cooking spray or a small amount of olive oil.
Pour about 1/4 cup of the crepe batter into the pan, swirling to evenly coat the bottom. Cook for 1-2 minutes or until the edges of the crepe start to lift. Flip and cook for another 30 seconds. Repeat with remaining batter to make 6 crepes.
To assemble, place a crepe on a flat surface. Lay a lettuce leaf in the center, then spoon about 2-3 tablespoons of the vegetable filling onto the lettuce.
Fold the sides of the crepe over the filling and roll tightly to enclose it.
Sprinkle crushed peanuts and a pinch of sugar on top of each fresh lumpia before serving.
Serve immediately for best texture and flavor.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 43.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1563 mg | 33% | |
*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.
