Keto Lumpiang Shanghai with Coconut Wrappers

Ingredients

• 1 lb Ground pork
• 1 cup Shredded cabbage
• 1/2 cup Chopped carrots
• 1/2 cup Minced onion
• 3 cloves Garlic
• 2 tbsp Coconut aminos
• 12 wrappers Coconut Wrappers
• 2 tbsp Olive oil

Instructions

1. 1In a large bowl, combine 1 lb ground pork, 1 cup shredded cabbage, 1/2 cup chopped carrots, 1/2 cup minced onion, 3 cloves minced garlic, and 2 tbsp coconut aminos. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Preheat your oven to 375°F (190°C) or your air fryer to 350°F (175°C).
3. 3Lay out one of the 12 coconut wrappers. Place about 2 tablespoons of the pork mixture onto the center of the wrapper. Fold the bottom edge up over the filling, then fold in the sides. Roll the wrapper up tightly towards the top edge to form a spring roll. Repeat this process with the remaining filling and wrappers.
4. 4Arrange the rolled lumpia in a single layer on a baking sheet if using the oven, or in the air fryer basket. Brush the tops and sides of each lumpia with 2 tbsp olive oil.
5. 5Bake for 20-25 minutes in the preheated oven, or air fry for 15-20 minutes. The lumpia are done when they are golden brown and appear crispy.
6. 6Serve the Keto Lumpiang Shanghai hot.

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