Low Sodium Vegetable Lumpia
Delight in the crunchy, savory goodness of Low Sodium Vegetable Lumpia – a healthier take on a classic Filipino favorite! Packed with vibrant, fresh vegetables like julienned carrots, shredded cabbage, green beans, and mung bean sprouts, this recipe combines a medley of textures and flavors enhanced by low sodium soy sauce and a hint of sesame oil. Wrapped in crisp lumpia wrappers, these rolls can be fried to golden perfection or baked for a lighter alternative. Perfect as an appetizer, snack, or party finger food, these veggie-packed lumpia are easy to make and versatile enough to suit any occasion. Serve them warm with your favorite dipping sauce for a low-sodium yet satisfying treat that’s sure to impress!
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Recipe Information
Ingredients
- 2 medium, julienned Carrot
- 2 cups, shredded Cabbage
- 1 cup, thinly sliced Green beans
- 1 cup Mung bean sprouts
- 1 medium, julienned Red bell pepper
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Light sesame oil
- 0.25 teaspoon Black pepper
- 20 pieces Lumpia wrappers
- 1 cup for frying (optional) Canola oil
- 0.25 cup (for sealing wrappers) Water
Instructions
In a large skillet or wok, heat the light sesame oil over medium heat.
Add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until fragrant and slightly translucent.
Add the carrot, green beans, and red bell pepper. Stir-fry for 4 minutes until slightly softened.
Stir in the cabbage and mung bean sprouts. Cook for another 3-4 minutes, stirring occasionally.
Add the low sodium soy sauce and black pepper. Mix well to coat all the vegetables. Remove from heat and let the mixture cool completely.
To assemble, place one lumpia wrapper on a flat surface with one corner facing you (like a diamond). Spoon about 2 tablespoons of the vegetable mixture onto the bottom third of the wrapper.
Fold the bottom corner over the filling, then fold in the left and right corners to seal the sides, creating an envelope shape. Roll the wrapper tightly upwards to close.
Dip your finger into the water and lightly dab the remaining top corner of the wrapper to seal the roll.
Repeat until all the filling is used and you have about 20 lumpia rolls.
For frying (optional): Heat canola oil in a deep skillet or frying pan over medium-high heat. Carefully fry the lumpia in batches until golden brown and crisp, about 2-3 minutes per side. Remove and drain on a wire rack or paper towels.
For a non-fried option, preheat your oven to 400°F (200°C). Arrange the lumpia rolls on a baking sheet lined with parchment paper. Lightly spray with cooking oil and bake for 15-18 minutes, flipping halfway through, until crisp and golden.
Serve warm with a dipping sauce of your choice or enjoy them on their own!
Nutrition Facts
Calories |
2608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.4 g | 301% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 56.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 34.3 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1658 mg | 35% | |
*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.
