Low Sodium Classic Filipino Lumpia
Indulge in the savory delight of **Low Sodium Classic Filipino Lumpia**, a healthier twist on a beloved traditional dish known for its crispy golden shells and flavorful pork filling. Perfectly seasoned with low-sodium oyster sauce and a hint of black pepper, this recipe features a vibrant mix of lean ground pork, hearty vegetables like grated carrot, green beans, and shredded cabbage, all wrapped snugly in delicate spring roll wrappers. These crunchy bites are fried to perfection in light vegetable oil, ensuring a satisfying yet guilt-free crunch. Whether served as an appetizer or party snack, this version of lumpia offers an authentic taste of Filipino cuisine with reduced sodium for a health-conscious approach. Prepare in just under an hour and pair with your favorite low-sodium dipping sauce for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 500 grams ground lean pork
- 1 large carrot, grated
- 100 grams green beans, finely chopped
- 100 grams cabbage, shredded
- 3 medium garlic cloves, minced
- 1 medium white onion, finely chopped
- 0.5 teaspoon black pepper
- 1 large egg
- 2 tablespoons oyster sauce (low sodium)
- 25 pieces spring roll wrappers
- 1 cup light vegetable oil
- 1 tablespoon water
Instructions
In a large mixing bowl, combine the ground lean pork, grated carrot, chopped green beans, shredded cabbage, minced garlic, and chopped onion.
Add the black pepper, low sodium oyster sauce, and one large egg to the bowl. Mix well until all ingredients are evenly distributed.
Prepare a clean, dry working surface and place one spring roll wrapper with a corner towards you, like a diamond shape.
Spoon about 1 1/2 tablespoons of the pork mixture onto the wrapper, close to the corner nearest you.
Fold the corner over the filling, then fold the two side corners inward and roll tightly until you reach the top corner.
Seal the edge with a dab of water and repeat the process with the remaining mixture and wrappers.
Heat the vegetable oil in a deep frying pan over medium heat.
Working in batches, fry the lumpia for about 3-4 minutes or until golden brown and crispy all over.
Transfer cooked lumpia to a plate lined with paper towels to drain excess oil.
Serve hot, optionally with a low-sodium dipping sauce of your choice.
Nutrition Facts
Calories |
5079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.1 g | 431% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 391.8 g | 142% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 19.1 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 391 mg | 30% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3094 mg | 66% | |
*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.
