Fresh Lumpia (Lumpiang Sariwa)

This fresh, non-fried spring roll is packed with lean protein from chicken and shrimp, alongside a colorful variety of fiber-rich vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 Tbsp olive oil · 127 kcal in the whole recipe
• ½ cup ground chicken breast · 155 kcal in the whole recipe
• ½ cup shrimp, peeled and deveined · 100 kcal in the whole recipe
• 2 cloves garlic, chopped · 9 kcal in the whole recipe
• ½ cup cabbage, julienned · 9 kcal in the whole recipe
• ½ cup green beans, julienned · 17 kcal in the whole recipe
• ½ cup carrots, julienned · 32 kcal in the whole recipe
• ¼ cup celery, julienned · 4 kcal in the whole recipe
• ¼ cup jicama, julienned · 12 kcal in the whole recipe
• ½ cup low-sodium chicken broth · 7 kcal in the whole recipe
• ¼ tsp salt
• ¼ tsp black pepper
• 1 Tbsp lite soy sauce · 9 kcal in the whole recipe
• 1 Tbsp brown sugar · 46 kcal in the whole recipe
• 3 cloves garlic, minced · 13 kcal in the whole recipe
• 1 tsp cornstarch · 12 kcal in the whole recipe
• 2 Tbsp cold water
• 8 Vietnamese spring-roll wrappers · 374 kcal in the whole recipe
• 8 pieces red leaf lettuce · 7 kcal in the whole recipe
• ⅓ cup dry roasted peanuts, chopped · 348 kcal in the whole recipe

Method

1. Heat olive oil in a sauté pan over medium heat, then sauté the ground chicken, shrimp, and chopped garlic until cooked through.

   

2. Add the cabbage, green beans, carrots, celery, and jicama. Sauté for a few minutes until slightly crisp, then pour in the chicken broth and simmer until the vegetables are tender. Season with salt and black pepper.

   

3. Strain the mixture through a colander, reserving the broth for the sauce. Set the meat and vegetable filling aside to cool to room temperature.

   

4. To make the sauce, combine 1 cup of the reserved broth, soy sauce, brown sugar, and minced garlic in a saucepan and bring to a boil. Whisk the cornstarch into the cold water, slowly stir it into the boiling broth, and simmer over medium heat until thickened.

   

5. Soften one spring roll wrapper in warm water until pliable, dry it gently, and lay it flat. Place a piece of lettuce on top, add 2 tablespoons of the filling, fold the bottom and sides, and roll tightly. Repeat for all wrappers.

   

6. Serve the fresh lumpia immediately, drizzled with the warm garlic sauce and sprinkled with chopped peanuts.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.