Paleo Lumpiang Shanghai
Discover a healthy twist on a Filipino favorite with this Paleo Lumpiang Shanghai recipe! Perfect for those embracing a grain-free and dairy-free lifestyle, this dish swaps traditional wrappers for nutrient-rich nori sheets while keeping the signature savory pork filling intact. Packed with fresh ingredients like grated carrots, green onions, minced garlic, and crunchy water chestnuts, the filling is seasoned with umami-rich coconut aminos and fish sauce for a perfectly balanced flavor. Baked instead of fried, these crispy, bite-sized rolls are a guilt-free indulgence that's both paleo-friendly and irresistibly tasty. Quick and easy to prepare, they're ideal for appetizers, party trays, or a flavorful snack. Pair them with your favorite dipping sauce for the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound ground pork
- 1 medium, grated carrot
- 3 stalks, finely chopped green onion
- 3 cloves, minced garlic
- 1 can (about 8 ounces), drained and finely chopped water chestnuts
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 10 nori sheets
- 1 egg
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat 1 tablespoon of coconut oil over medium heat.
Add the ground pork and cook until browned and cooked through, about 5-7 minutes. Break the pork into small crumbles as it cooks.
Once cooked, transfer the pork to a large mixing bowl.
Add the grated carrot, chopped green onion, minced garlic, chopped water chestnuts, coconut aminos, fish sauce, sea salt, and black pepper to the bowl with the pork. Stir well to combine.
Wipe the skillet clean, if necessary, and return to heat with the remaining 1 tablespoon of coconut oil.
Lay a nori sheet flat on a cutting board with the rough side facing up.
Spoon about 2 tablespoons of the pork filling onto the edge of the nori sheet closest to you, leaving about 1 inch of space on each side.
Roll the nori sheet over the filling tightly, similar to how you would roll sushi. Secure the edge with a little beaten egg to seal it closed.
Repeat with the remaining nori sheets and filling.
Arrange the rolls on the prepared baking sheet, seam-side down.
Brush each roll lightly with the beaten egg to give them a nice, golden finish while baking.
Bake in the preheated oven for 10-15 minutes, or until the rolls are crisp and the nori has darkened slightly.
Allow to cool for a few minutes before slicing each roll into bite-sized pieces.
Serve warm and enjoy your Paleo Lumpiang Shanghai with a dipping sauce of your choice.
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 4812 mg | 209% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 15.9 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 288 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1651 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.
