Ingredients:
For the filling:
- 1 lb ground pork or chicken (or a mix of both)
- 1 cup shredded cabbage (or use a mix of cabbage and other low-carb veggies like mushrooms, carrots, or bell peppers)
- 2-3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp soy sauce (or coconut aminos for a soy-free version)
- 1 tbsp fish sauce (optional, for flavor)
- 1 tbsp sesame oil (optional)
- Salt and pepper to taste
- 1-2 eggs (to bind the filling)
- 2 tbsp chopped green onions (optional)
For the wrappers (using cabbage leaves):
- Large cabbage leaves (blanched)
For frying:
- Coconut oil or avocado oil for frying
Instructions:
1. Prepare the Cabbage Wrappers:
- Bring a pot of water to boil and blanch the cabbage leaves until soft and pliable. Drain and let them cool.
- Trim the thick vein of each leaf so it’s easier to roll.
2. Prepare the Filling:
- In a large pan, heat a tablespoon of oil and sauté the garlic and onions until fragrant.
- Add the ground pork or chicken and cook until browned.
- Add the shredded cabbage (and any other veggies) and stir-fry for another 3-4 minutes.
- Season with soy sauce, fish sauce, sesame oil, salt, and pepper.
- Let the mixture cool for a few minutes, then add eggs to bind the filling together.
3. Assemble the Lumpia:
- Place a cabbage leaf flat on a clean surface.
- Spoon a portion of the filling near the base of the cabbage leaf.
- Fold in the sides of the leaf and roll tightly like a burrito.
4. Fry the Lumpia:
- Heat oil in a frying pan over medium heat.
- Fry each lumpia until golden brown and crispy on all sides, about 3-4 minutes per side.
- Remove from the pan and drain on paper towels.
5. Serve:
- Serve hot with your favorite low-carb dipping sauce, like a sugar-free soy sauce or garlic vinegar dip.
