Low Carb Lumpia
Introduction
Lumpia is a beloved Filipino favorite—crispy, golden, and packed with flavorful fillings. Traditionally made with wrappers high in carbs, these spring rolls are often off-limits for those watching their carbohydrate intake. Enter Low Carb Lumpia: a healthier twist that keeps all the delicious taste and satisfying crunch without the guilt. By using low-carb alternatives for the wrappers and packing them with a savory mix of vegetables and protein, this recipe delivers all the comfort and flavor of classic lumpia. Perfect as an appetizer, snack, or party finger food, these low carb rolls are crispy, light, and utterly addictive.
Whether you’re meal-prepping for the week or planning a gathering, these lumpia are easy to assemble, cook quickly, and can be enjoyed fresh or reheated without losing their crispiness.
Ingredients
For the Filling:
- 300 g (10 oz) ground pork, chicken, or beef
- 1 cup cabbage, finely shredded (70 g / 2.5 oz)
- 1/2 cup carrots, grated (50 g / 1.8 oz)
- 1/2 cup onion, finely chopped (60 g / 2 oz)
- 2 cloves garlic, minced
- 1 tsp soy sauce (5 ml)
- 1 tsp fish sauce (optional) (5 ml)
- 1/4 tsp black pepper
- 1 tsp sesame oil (5 ml)
For the Wrappers:
- 8–10 low-carb or keto-friendly spring roll wrappers (almond flour or coconut flour-based, store-bought or homemade)
For Cooking:
- 3–4 tbsp avocado oil or coconut oil (45–60 ml) for frying
For the Dipping Sauce (Optional):
- 2 tbsp soy sauce (30 ml)
- 1 tbsp vinegar (15 ml)
- 1 tsp chili flakes or chopped fresh chili
Directions
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