Low Sodium Lumpia Shanghai
Discover a healthier twist on a beloved Filipino classic with this Low Sodium Lumpia Shanghai recipe! Perfectly seasoned with lean ground chicken, fresh vegetables like carrots, celery, and green onions, plus a hint of garlic and ginger, this dish delivers all the authentic flavors you love while keeping sodium in check. Each bite of these crispy, golden spring rolls is packed with savory goodness and a subtle spice kick, thanks to low sodium soy sauce and black pepper. Easy to prepare and even easier to enjoy, these lumpia are pan-fried to perfection and served piping hot, making them an irresistible snack or appetizer. Whether you're watching your salt intake or just craving a lighter version of this crowd-pleaser, this recipe is a must-try! Pair with a low sodium dipping sauce and watch them disappear from the plate.
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Recipe Information
Ingredients
- 1 pound Lean ground chicken
- 1 large Carrot
- 2 pieces Celery stalks
- 4 pieces Green onions
- 3 pieces Garlic cloves
- 1 piece Large egg
- 2 tablespoons Low sodium soy sauce
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh ginger
- 25 pieces Lumpia wrappers
- 1 cup Canola oil
Instructions
Peel and finely grate the carrot. Finely chop the celery stalks and green onions. Mince the garlic cloves.
In a large mixing bowl, combine the lean ground chicken, grated carrot, chopped celery, chopped green onions, and minced garlic.
Beat the egg lightly and add it to the mixture. Incorporate the low sodium soy sauce, black pepper, and freshly grated ginger.
Mix all ingredients thoroughly until well combined.
Lay a single lumpia wrapper on a clean surface, with one corner pointing towards you, forming a diamond shape.
Place about a tablespoon of the filling mixture near the bottom corner of the wrapper, shaping it into a thin log.
Roll the bottom corner over the filling once, then fold in the two side corners and roll tightly towards the top corner.
Seal the top corner with a dab of water or beaten egg. Repeat with the remaining wrappers and filling.
Heat canola oil in a large frying pan or deep skillet over medium-high heat until it reaches 350°F (175°C).
Fry the lumpia in batches, turning occasionally, until they are golden brown and cooked through. This will take about 3-5 minutes per batch.
Remove the cooked lumpia from the oil and drain on paper towels to remove excess oil.
Serve immediately with a low sodium dipping sauce of your choice.
Nutrition Facts
Calories |
3130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.2 g | 345% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 5.9 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 205 mg | 16% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1832 mg | 39% | |
*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.
