Keto Lumpia

If you've ever had lumpia or Filipino eggrolls, then you'll understand the desire to ketofy these babies. When I went keto a few years ago I said goodbye to rice, which if you ask my parents, is quite unthinkable for a Filipina to do. Well I've managed well without rice, but the other Filipino dishes were leaving an empty place in my heart (haha), until now.

Keto lumpias are a REAL-THING and quite easy. It is a multi-step process since you have to cook the filling, let it cool, then wrap the lumpias and lastly fry them. The actual recipe is not that hard at all, but the process is long, but oh so worth it. 

When I made these lumpia I used a coconut wrapper from Thrive Market that had 6g net carbs per sheet. While it is definitely better than the 20-38grams of carbs in ONE regular wrapper (Yup, let that sink in a bit. At the last Filipino party, how may lumpias did you have? Multiple that by 20-38g of carbs and yikes!), I wanted to see if there was better. Luckily Amazon sold these coconut wrappers with only 4g NC - woohoo! I've ordered them to try them so I'll make sure to update this once I do the test. In the meantime you can find the wrappers here ​amzn.to/30row1Q. Now onto the recipe!

Ingredients:
1 lb ground pork
1/2 onion diced
1 tablespoon avocado oil
4 cloves garlic, minced
1/2 head cabbage
1 cup green beans, sliced – These should be "slivered", sliced on an angel. Yes, it will take time to cut these.
1 cup bean sprouts
2 tablespoons fish sauce
3 tablespoons liquid aminos
1/4 cup water
salt and pepper to taste
Coconut Wrappers (I recommend these)

Directions (Filling):

1. In a medium sauce pan, heat oil and sauté garlic until it is a caramel color and fragrant.
2. Add the onions and cook until translucent.
3. Brown the pork. Salt and pepper to taste.
4. Remove the pork and set aside. In the same pan (with the drippings), cook the veggies for 5 minutes. 
5. Add the pork back in. Add fish sauce, liquid aminos and water. Cook until the veggies are tender and the flavors have combined.
6. Using a colander, drain the meat/veggie mixture so ALL the liquid comes out. Set aside and allow it to cool. NOTE: If the mixture is too wet or too hot, your wrappers will fall apart.

Directions (Wrapping):

1. Once the filling is cool, prep your wrappers. NOTE: these wrappers are not as pliable as traditional rice wrappers. Handle them gently and don't overfill.
2. Place the wrapper in a diamond shape in front of you. Add about 2 tbsp of the meat/veggie mixture on the bottom 1/3 of the wrapper.
3. Roll the bottom up and over the mixture. Fold in the sides (again, its not as pliable) and continue folding until you have your lumpia.
4. Fry in a preheated pan with 1 tbsp of oil seam-side down.
5. Fry each lumpia for about 1 minute each side — keep an eye that they don't burn. THEY WILL COOK QUICKLY!
6. The key to getting the wrappers crisp frying them long enough but not too long that they burn. My next test will be to try an air-fryer...but I don't have one yet. So if you try it in an air-fryer, lmk how they tune out!

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