Low Sodium Lumpiang Toge
Delight in the savory crunch of *Low Sodium Lumpiang Toge*, a healthier twist on the beloved Filipino spring roll! Packed with vibrant, nutrient-rich vegetables like bean sprouts, julienned carrots, and green beans, this dish is seasoned lightly with low sodium soy sauce and a dash of black pepper, making it perfect for those watching their salt intake. Wrapped in perfectly crisped spring roll wrappers and pan-fried to golden perfection, these lumpia are a guilt-free indulgence without compromising on flavor. Whether served as an appetizer, snack, or light meal, pair them with a tangy vinegar-based dipping sauce for an irresistible combination. With just 30 minutes of prep and 15 minutes of cooking time, this quick and easy recipe brings the joy of Filipino cuisine to your table in no time!
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Recipe Information
Ingredients
- 3 cups bean sprouts
- 1 large carrot
- 0.5 cup green beans
- 2 cloves garlic
- 1 medium onion
- 2 tablespoons vegetable oil
- 2 tablespoons low sodium soy sauce
- 0.25 teaspoon ground black pepper
- 12 spring roll wrappers
- 2 tablespoons water
Instructions
Start by preparing the vegetables. Julienne the carrot, slice the green beans thinly, and chop the onion and garlic finely.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the garlic and onion, and sauté until the onion becomes translucent.
Add the julienned carrot and sliced green beans to the skillet. Stir-fry for about 2 minutes until the vegetables soften slightly.
Next, add the bean sprouts to the skillet along with the low sodium soy sauce and ground black pepper. Stir well to combine all ingredients and cook for another 2 minutes.
Remove the mixture from the heat and let it cool slightly so it's easier to handle.
Prepare the spring roll wrappers according to package instructions (usually by separating them carefully).
Place about 2 tablespoons of the vegetable mixture on one edge of each spring roll wrapper. Fold in the sides and roll tightly like a burrito. Seal the edge with a dab of water.
Heat the remaining 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Carefully place each lumpia in the skillet, seam side down, and cook for about 2-3 minutes per side, or until golden brown and crispy all over.
Remove from the skillet and drain excess oil on paper towels. Serve warm as is or with your choice of dipping sauce, such as a vinegar-based dip with chili.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1238 mg | 26% | |
*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.
