Low Fat Vegetable Lumpia
Savor the guilt-free pleasure of this Low Fat Vegetable Lumpia recipe, a healthier twist on the beloved Filipino spring rolls. Packed with vibrant and nutrient-rich vegetables like carrots, cabbage, green beans, and bean sprouts, these lumpia are wrapped in low-fat spring roll wrappers for a lighter yet flavorful bite. The stir-fried vegetable filling, seasoned with low-sodium soy sauce and black pepper, delivers tender-crisp perfection with every roll. Instead of deep frying, these lumpia are pan-seared using cooking spray for a crispy, golden exterior minus the extra oil. Perfect for a healthier appetizer, snack, or party treat, these 20 servings pair beautifully with dipping sauces like sweet chili or tangy vinegar. Quick to prepare in just 35 minutes, this recipe is an irresistible way to enjoy a classic dish while keeping it low-fat and delicious!
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Recipe Information
Ingredients
- 2 medium (finely julienned) Carrot
- 2 cups (shredded) Cabbage
- 1 cup (finely sliced) Green beans
- 1 cup Bean sprouts
- 3 cloves (minced) Garlic
- 1 medium (finely chopped) Onion
- 2 tablespoons Soy sauce (low-sodium)
- 0.5 teaspoon Black pepper
- 20 pieces Spring roll wrappers (low fat)
- 1 can Cooking spray
- 0.25 cup (for sealing the wrappers) Water
Instructions
Prepare all the vegetables by finely slicing or shredding them as needed. Make sure they are uniformly cut for even cooking.
Heat a non-stick skillet over medium heat. Add the minced garlic and chopped onion, stirring for 1-2 minutes until fragrant.
Add the carrots, cabbage, and green beans to the skillet. Stir-fry for 3 minutes until slightly softened.
Mix in the bean sprouts, soy sauce, and black pepper. Cook for an additional 2 minutes, ensuring the vegetables are tender-crisp. Remove the skillet from the heat and allow the filling to cool.
Place a spring roll wrapper on a clean surface with one corner facing you, forming a diamond shape. Add about 2 tablespoons of the vegetable filling near the center of the wrapper.
Fold the bottom corner of the wrapper up and over the filling, then fold in the sides and roll tightly. Use a small amount of water as ‘glue’ to seal the top corner.
Repeat the rolling process for the remaining wrappers and filling until all 20 lumpia are assembled.
Heat a non-stick pan over medium heat and coat it lightly with cooking spray. Place the lumpia in the pan seam-side down, ensuring not to overcrowd the pan.
Cook for 2-3 minutes on each side, turning occasionally, until the wrappers are golden and crispy. Add additional cooking spray as needed to maintain crispiness without excess oil.
Serve warm with your choice of dipping sauce such as sweet chili or vinegar.
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 216.4 g | 79% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 25.6 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1733 mg | 37% | |
*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.
