Low Sodium Chicken Lumpia
Indulge in the deliciousness of homemade *Low Sodium Chicken Lumpia*, a healthier take on the classic Filipino spring roll that doesn’t compromise on flavor. This recipe combines lean ground chicken with a colorful medley of finely grated carrots, shredded cabbage, and chopped red bell pepper, creating a vibrant filling that’s seasoned with garlic, green onions, and a splash of low-sodium soy sauce. Each bite features a delightful contrast of tender, savory filling and crispy golden lumpia wrapper, making it perfect for snacking or serving as an appetizer. With its reduced sodium content, this recipe is a guilt-free crowd-pleaser, ideal for anyone looking to cut back on salt without sacrificing taste. Serve with a low-sodium dipping sauce for the ultimate finger food experience!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 cup Carrots, finely grated
- 1 cup Cabbage, finely shredded
- 1 medium Red bell pepper, finely chopped
- 4 stalks Green onions, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Low sodium soy sauce
- 0.5 teaspoon Ground black pepper
- 2 large Eggs, beaten
- 30 pieces Lumpia wrappers
- 2 cups Olive oil or vegetable oil for frying
Instructions
In a large bowl, combine ground chicken, grated carrots, shredded cabbage, chopped red bell pepper, green onions, and minced garlic.
Add the low sodium soy sauce, ground black pepper, and beaten eggs to the mixture and mix thoroughly using clean hands or a spatula until all ingredients are well incorporated.
Separate the lumpia wrappers. Place one wrapper on a flat surface, with one corner pointing towards you. Place about 1 to 1.5 tablespoons of the filling near the corner.
Fold the corner over the filling, then fold in both sides snugly. Roll the wrapper away from you tightly, sealing the end with a little water if necessary. Repeat with remaining wrappers and filling.
In a deep frying pan or a pot, heat the oil over medium-high heat. To test if the oil is ready, dip the end of a wooden spoon into the oil; if bubbles form around the wood, the oil is hot enough.
Carefully place 4-5 lumpia into the hot oil, frying for about 3 to 5 minutes or until golden brown, turning as needed to cook evenly.
Remove the fried lumpia and place them on a plate lined with paper towels to drain excess oil.
Repeat frying in batches with the remaining lumpia.
Serve warm with your choice of low sodium dipping sauce or enjoy them as is!
Nutrition Facts
Calories |
5575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.0 g | 676% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 25.2 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 379 mg | 29% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4464 mg | 95% | |
*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.
