Sugar-Free Vegetable Lumpia
Dive into a healthy twist on a classic Filipino favorite with this Sugar-Free Vegetable Lumpia recipe. Packed with vibrant, nutrient-rich vegetables like carrots, green beans, cabbage, and bean sprouts, these crispy spring rolls are a guilt-free delight. The savory filling, flavored with sugar-free soy sauce and a hint of sesame oil, provides a perfect balance of freshness and crunch. Wrapped in golden lumpia wrappers and shallow-fried to perfection, these rolls make an irresistible appetizer or snack. Ready in under an hour, they're ideal for family meals or entertaining guests. Serve them warm with a sugar-free dipping sauce, such as vinegar with garlic and chili, for a satisfying bite full of flavor and texture.
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Recipe Information
Ingredients
- 20 pieces Lumpia wrappers
- 2 medium, julienned Carrot
- 1 cup, finely sliced Green beans
- 1 cup, shredded Cabbage
- 1 cup Bean sprouts
- 3 cloves, minced Garlic
- 1 small, finely chopped Onion
- 2 tablespoons Soy sauce (sugar-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 1 beaten Egg (for sealing wrappers, optional)
- 1 cup (for frying) Cooking oil
Instructions
Prepare all the vegetables by washing them thoroughly and cutting them as specified in the ingredients list.
Heat a large skillet or wok over medium heat and add 1 teaspoon of sesame oil.
Sauté the garlic and onion until fragrant, about 1-2 minutes.
Add the carrots, green beans, cabbage, and bean sprouts to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are slightly tender but still crisp.
Stir in the soy sauce and black pepper, mixing well to coat the vegetables evenly. Remove the skillet from the heat and allow the filling to cool slightly.
Lay a lumpia wrapper on a clean, dry surface with one corner pointing toward you (it should look like a diamond shape).
Place 2-3 tablespoons of the vegetable filling near the bottom corner of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners tightly and roll upward to form a neat cylinder.
Brush the edge of the wrapper with beaten egg (if using) to seal the lumpia. Repeat this process with the remaining wrappers and filling.
Heat 1 cup of cooking oil in a deep skillet or saucepan over medium heat. To test the oil, drop a small piece of wrapper into it; if it sizzles, the oil is ready.
Carefully fry the lumpia in batches, turning occasionally, until they are golden brown and crisp, about 3-5 minutes per batch.
Once fried, transfer the lumpia to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite dipping sauce, ensuring it is also sugar-free (e.g., vinegar with minced garlic and chili).
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.2 g | 335% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 21.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 219 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1414 mg | 30% | |
*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.
