There’s nothing more heartwarming than gathering as a family to share a meal everyone loves—especially Lumpia!

My mother’s lumpia, the Filipino spring rolls that have become a family legend, hold a special place in our hearts. As she grew older and became mindful of our family’s history with diabetes, she adapted her recipe to a low-carb version. Amazingly, she managed to preserve the authentic flavors that make her cooking unforgettable.

Every family reunion, we come together to roll hundreds of these spring rolls. It’s not just about the food; it’s about the stories, laughter, and memories we share as we craft each piece.

Ingredients:

For the Filling:

• 1 lb ground pork (or chicken for a leaner option)
• 1 cup shredded cabbage
• 1/2 cup finely diced carrots
• 1/2 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp soy sauce (or coconut aminos for a low-carb alternative)
• 1 tbsp fish sauce (optional)
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 1 egg, beaten (for binding)

For the Lumpia Wrappers:

• 6 large eggs
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup water
• 1/4 tsp baking powder
• A pinch of salt

For Cooking:

• Coconut oil or avocado oil for frying

Instructions:

1. Prepare the Filling:
   • Sauté onion and garlic in a bit of oil over medium heat until fragrant.
   • Add ground pork and cook until browned.
   • Stir in cabbage, carrots, and mushrooms, cooking until tender (about 5 minutes).
   • Season with soy sauce, fish sauce (if using), black pepper, and salt. Let cool slightly before mixing in the beaten egg for binding.
2. Make the Low-Carb Wrappers:
   • In a bowl, whisk eggs, almond flour, coconut flour, water, baking powder, and a pinch of salt until smooth.
   • Heat a non-stick pan, lightly greased, and pour a small amount of batter, spreading it thinly.
   • Cook 1-2 minutes per side, then stack finished wrappers between parchment paper.
3. Assemble the Lumpia:
   • Place filling in the center of each wrapper, fold the sides inward, and roll tightly. Seal edges with water or egg wash.
4. Fry the Lumpia:
   • Heat oil in a pan over medium heat. Fry lumpia in batches until golden brown and crispy (2-3 minutes per side). Drain on paper towels.
5. Serve:
   • Enjoy hot with a low-carb dipping sauce, such as soy sauce mixed with vinegar and chili.

These low-carb lumpia are a testament to how tradition and health-conscious choices can come together beautifully. Every bite carries the flavors of my mother’s love and the promise of family traditions passed down to the next generation.