Low Sodium Fresh Lumpia
Elevate your healthy eating game with this refreshing and flavorful Low Sodium Fresh Lumpia recipe. Packed with vibrant, nutrient-rich vegetables like carrots, cabbage, and green beans, combined with protein-packed tofu, this dish offers an irresistible medley of textures and tastes. Wrapped in crisp romaine lettuce and delicate spring roll wrappers, each roll is a handheld burst of freshness, paired perfectly with a silky homemade low sodium sauce made from unsalted vegetable broth and a touch of sweetness from brown sugar. Garnished with crushed unsalted peanuts, this dish is ideal for those seeking something light yet satisfying, without compromising on heart-healthy, low sodium ingredients. Perfect as an appetizer or a quick lunch, this easy-to-assemble recipe is as visually appealing as it is nourishing, making it a hit on any table.
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Recipe Information
Ingredients
- 1 cup Carrots, julienned
- 1 cup Cabbage, shredded
- 1 cup Green beans, sliced
- 8 ounces Tofu, firm, diced
- 2 cloves Garlic, minced
- 1 small Onion, chopped
- 2 tablespoons Olive oil
- 12 pieces Spring roll wrappers
- 12 pieces Romaine lettuce leaves
- 0.25 cup Unsalted peanuts, crushed
- 2 tablespoons Low sodium soy sauce
- 0.25 cup Water for cooking
- 2 tablespoons Cornstarch
- 0.25 cup Water for slurry
- 1 cup Unsalted vegetable broth
- 2 tablespoons Brown sugar
Instructions
Step 1: Prepare the filling by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 2 minutes.
Step 2: Add the diced tofu into the skillet and sauté until lightly browned on all sides, about 5 minutes.
Step 3: Add the julienned carrots, shredded cabbage, and sliced green beans, and stir-fry for another 5 minutes or until the vegetables are tender-crisp.
Step 4: Add 2 tablespoons of low sodium soy sauce and 1/4 cup of water into the vegetable mixture, stir well, and cook for another 1 minute. Remove from heat and let it cool.
Step 5: Make the sauce by mixing 1 cup of unsalted vegetable broth, 2 tablespoons of cornstarch, 2 tablespoons of brown sugar, and 1/4 cup of water. Whisk together until smooth.
Step 6: In a small saucepan, heat 1 tablespoon of olive oil over medium heat, then pour in the broth mixture. Stir constantly until the sauce thickens, about 4 minutes. Remove from heat and set aside.
Step 7: Assemble the lumpia by placing a piece of romaine lettuce leaf in the center of a spring roll wrapper. Add about 2 tablespoons of the vegetable-tofu filling on top of the lettuce.
Step 8: Roll the wrapper tightly, folding in the sides as you go, and place the fresh lumpia seam side down.
Step 9: Repeat steps 7 and 8 with the remaining wrappers and filling.
Step 10: Serve the lumpia with the low sodium sauce drizzled on top and sprinkle with crushed unsalted peanuts.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 44.9 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1150 mg | 88% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2700 mg | 57% | |
*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.
