Whole30 Lumpiang Shanghai
Delight your taste buds with this healthier twist on a Filipino classic—Whole30 Lumpiang Shanghai! Loaded with savory ground pork, crunchy carrots, water chestnuts, and aromatic garlic and green onions, this recipe delivers all the flavor without compromising your Whole30 goals. Wrapped in gluten-free rice paper and pan-fried to golden perfection in avocado oil, these spring rolls are a crisp, juicy, and satisfying alternative to traditional wrappers. Flavored with coconut aminos and fish sauce, they embody umami goodness while keeping it paleo-compliant. Perfect as a crowd-pleasing appetizer or a creative main dish, these Lumpiang Shanghai rolls will have everyone reaching for seconds. Pair them with your favorite Whole30-approved dipping sauce for an irresistible bite!
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 large carrot
- 4 stalks green onion
- 4 cloves garlic
- 1 can water chestnuts
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 0.5 teaspoon ground black pepper
- 12 pieces rice paper wrappers
- 0.25 cup avocado oil
Instructions
Peel and finely shred the carrot using a grater or food processor.
Finely chop the green onions and garlic cloves.
Drain and finely chop the water chestnuts.
In a large mixing bowl, combine ground pork, shredded carrot, chopped green onions, garlic, and water chestnuts.
Add coconut aminos, fish sauce, and ground black pepper to the pork mixture. Mix thoroughly to combine all ingredients.
Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes pliable. Remove from water and lay it flat on a clean surface.
Scoop about 2 tablespoons of the pork mixture onto the lower third of the rice paper. Roll the wrapper tightly around the filling, folding in the sides as you go. Repeat with the remaining wrappers and filling.
In a large skillet, heat avocado oil over medium heat. Once hot, add the spring rolls in batches, seam-side down.
Pan-fry each roll for about 3-4 minutes on each side until golden brown and cooked through, making sure not to overcrowd the pan.
Once cooked, remove rolls from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve hot as an appetizer or main dish. Optionally, accompany with a compliant dipping sauce of your choice.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 16.6 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1180 mg | 25% | |
*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.
