This unstuffed lumpia bowl has all the flavors from lumpia spring rolls but in a bowl. This low-carb, paleo, and whole30 recipe is made in under 30 minutes.
Another non-slow cooker recipe from me! Filipino food is one of my favorite cuisines. I’m lucky that I live in Los Angeles which has one of the largest Filipino populations outside of the Philippines. Good Filipino food is easy to find here. I’ve been good eating lumpia spring rolls for years but I never thought to make an unstuffed version until I saw it on my Filipino friend Alexis’s Instagram page. Being that I’m in the middle of September whole30, I knew it would be a great addition to my weekly menu and I was right. Thank you so much Alexis for the inspiration for this recipe!
What is Lumpia?
Lumpia is a spring roll commonly found Philippines and Indonesia. It is an appetizer made of a mixture of chopped vegetables and minced meat wrapped in a thin crepe pastry called “lumpia wrapper” then usually deep-fried. In the Philippines lumpia is a common dish served at parties. I’ve had my share of traditional Filipino lumpia spring rolls and I understand why they’re so popular…they’re really good. Since I’m not eating fried food at the moment, I tried to modify the recipe to suit my dietary needs using compliant ingredients but also keep the flavor.
Other 30 minutes or less recipes:
The main difference in this version of lumpia is the obvious – there’s no wrapper. This recipe is pretty much lumpia stuffing served in a bowl. For my meat, I used ground pork but you can use your preferred ground meat whether it be pork, beef, turkey or chicken. For my vegetables I used cabbage, carrots, and green onions. Alexis’s version used green beans and jicama. As with most of my recipes, I encourage you to use spring roll filling ingredients that you like. I also used coconut aminos because I’m currently doing a round of whole30. If you’re not worried about paleo or whole30 then you can use low-sodium soy sauce in its place.
How To Eat This
This unstuffed lumpia is great served in lettuce wraps. You can also eat it with rice (cauliflower or regular), or like I did as-is with an egg on top.
- 1 pound ground pork
- 4 ounces cabbage, shredded
- 4 ounces carrots, shredded
- 3 garlic cloves, minced
- 2 tablespoons green onions, sliced
- 2 tablespoons coconut aminos (or low-sodium soy sauce)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1 tablespoon oil
- Heat oil in a large skillet. Add ground meat and cook approximately 3-5 minutes, crumbling the meat as you cook it. Remove ground pork from the skillet and drain the extra grease if necessary.
- Add cabbage, carrots, green onion, and garlic to the skillet. Cook 5-7 minutes or until vegetables are soft.
- Add ground pork back to the skillet along with all the remaining ingredients. Cook an additional 5-7 minutes.