Place a wok or large skillet over high heat and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutritional Information
Serving Size: 1/15 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories 168
Calories from Fat 95
% Daily Value
Total Fat 11g
16%
Saturated Fat 3g
15%
Cholesterol 23mg
8%
Sodium 288mg
12%
Potassium 142mg
4%
Total Carbohydrate 11g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 7g
14%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.
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