Lumpia or Lumpiang Shanghai is a Filipino egg roll and a huge hit at any family gathering. Don’t deprive yourself of this party fave. I’ve developed a Paleo, Whole30, and AIP recipe just for you!
Remember, the key to sustainability is seeking creative ways to have what you crave so you don’t end up at a fast-food chain restaurant ordering something you will regret or your body will reject.
This is also a fun activity that can bring families together. Growing up, I remember looking forward to wrapping lumpia with my cousins. I always seemed to struggle to fold it together and you can tell which ones on the batch the kids had done. Not only is this rich in flavor but it comes with the fondest of memories. The conversations and life stories shared on the table is truly unforgettable.
How to Make Lumpia Paleo, Whole30, and AIP Approved?
1. Avoid sweet and sour sauce and use my coconut amino-based marinade for dipping.
2. Instead of using a lumpia wrapper which is made of wheat flour, substitute it with Wrawp Organic Coconut Wraps.
3. Since fish sauce has sugar, I suggest using Red Boat Fish Sauce.
4. Use an air fryer for a healthier approach.
Can I Make This With The Lumpia Wrapper?
Hey, if you’re on a Paleo journey and learned your body can tolerate it, by all means, do so! Everyone is built differently. The goal is to feel good and allow your body to heal. Food freedom is knowing your intolerances and having the flexibility to create foods that fit your body’s necessities while still enjoying it. Check my blog post on Whole30 vs. AIP: How Does the Paleo Diet Compare?
Lumpia {Paleo, Whole30, AIP}
Ingredients
- Wrawp Organic Coconut Wraps
- 1 egg
- 1/2 lb chicken thighs
- 1 lb ground pork
- 2 tbsp garlic
- 1 yellow onion
- 1 cup carrots
- 1 cup scallions
For the Sauce and Marinade
- 1/2 cup coconut aminos
- 1/4 cup coconut vinegar
- 1 tbsp black pepper
- 1 tbsp Red Boat Fish Sauce
- 1 tbsp garlic grated
- 1/2 white onion
Instructions
- In a small bowl, combine coconut aminos, coconut vinegar, black pepper, fish sauce, mince garlic, and chopped onions to make the sauce and marinade.
- Using a food processor, grind garlic, yellow onion, carrots, scallions, chicken thighs, and ground pork. Combine all into a large bowl.
- Add 1/4 cup of the sauce to the large bowl. Massage well with hands, cover, and let it marinade for at least 30 minutes. For more flavor, let it marinade for up to 24 hours.
- In a large skillet, heat avocado oil on medium-high heat. Add marinaded pork and chicken. Stir consistently and cook for 6 minutes on each side.
- In a small bowl, beat an egg to use as a binder.
- Take the Wrawp Organic Coconut Wraps and place it on a surface shaped like a diamond.
- Add 2-3 tabspoons of the cooked meat in a line. Smear egg wash at the top corner. Roll it up and fold each corners like burrito.
- Place 2-3 lumpia rolls in an air fryer. Cook each side for 2-3 minutes at 325℉
- Plate and service with remaining sauce.
