Lumpia

Reviews

Portions:
15

Serving Size:
2 pieces lumpia

Diet Types:

Mince garlic. Chop white onion and green onions.
In a large skillet brown ground pork. Remove pork and set aside, allowing to drain on paper towels.
Coat skillet with canola oil. Add garlic and white onion and sauté until onion becomes translucent.
Add the coleslaw mix, green onions and browned pork to the skillet and continue cooking. Stir to mix.
Sprinkle pepper, garlic powder and reduced-sodium soy sauce over mixture and stir. Remove from heat and set aside until cool enough to handle.
Place 2 tablespoons of the filling mixture diagonally near one corner of the lumpia wrapper, leaving space at both ends. Fold the side nearest to you over the filling; fold in both sides and roll, keeping it tight. Moisten one edge of the wrapper with water to seal.
Repeat with the remaining wrappers. Keep the rolls covered with plastic wrap to keep from drying out.
Heat a deep skillet over medium heat, and add peanut oil to 1/2" depth, and heat for 5 minutes. Carefully slide 3 to 4 lumpia into the oil. Fry for 1 to 2 minutes, until golden brown.
Drain on paper towels. Serve hot or wrap and reheat for later.

Lumpia wrappers are available in most Asian markets, however, if you cannot find them try won ton wrappers.
Remember when frying the lumpia, put the seam down first - it helps them seal better.
Try making a dipping sauce of pepper, crushed garlic and tiny chilies.
If you are not a pork fan substitute ground turkey or chicken.
For patients watching their fat intake, rather than frying the pork and vegetable mixture inside wrappers, try making lettuce cups by filling large iceberg lettuce leaves instead.

Submitted by: Recipe modified from Allrecipes.com and submitted by DaVita renal dietitian Jennifer C. from California.