Low Sodium Lumpiang Shanghai
Delight in the irresistible crunch and savory flavor of **Low Sodium Lumpiang Shanghai**, a healthier twist on the classic Filipino spring rolls. Perfect for those watching their sodium intake, this recipe features lean ground pork, vibrant vegetables like carrots and celery, and low sodium soy sauce to create a filling that’s both nutritious and delicious. Wrapped in crispy spring roll wrappers and fried to golden perfection, these bite-sized treats are a family favorite for any occasion. With a prep time of just 30 minutes and 20 minutes to cook, these low sodium spring rolls are quick and easy to make without compromising on flavor. Serve them hot with your favorite dipping sauce for a snack, appetizer, or party platter that everyone will enjoy.
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Recipe Information
Ingredients
- 500 grams ground lean pork
- 1 medium, finely grated carrot
- 1 stalk, finely chopped celery
- 1 small, finely chopped onion
- 3 cloves, minced garlic
- 2 tablespoons low sodium soy sauce
- 1 large egg
- 30 pieces spring roll wrappers
- 3 tablespoons olive oil or vegetable oil
- 1 teaspoon black pepper
- 0.5 cup water
Instructions
In a large bowl, combine ground lean pork, grated carrot, chopped celery, chopped onion, minced garlic, low sodium soy sauce, egg, and black pepper. Mix well until all ingredients are evenly distributed.
Place a spring roll wrapper on a clean, flat surface with a corner facing you. Spoon about 1 to 1.5 tablespoons of the pork mixture onto the lower third of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly towards the top corner. To seal, moisten the edges with a little water.
Repeat the process with the remaining mixture and wrappers.
Heat olive oil or vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the lumpiang shanghai, a few at a time, making sure to not overcrowd the skillet.
Fry spring rolls, turning occasionally, for about 4 to 6 minutes or until they are golden brown and cooked through.
Remove from skillet and drain on a plate lined with paper towels to remove excess oil.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5226 mg | 227% | |
| Total Carbohydrate | 442.8 g | 161% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 7.8 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 332 mg | 26% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2716 mg | 58% | |
*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.
