Helen's Filipino Vegetable Lumpia with Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
2 tbspn canola oil8 oz ground pork4 cloves garlic chopped1 cup onions chopped1 small sweet potato julienned1 medium yellow potato julienned2 medium carrots julienned1/2 of medium head of cabbage chopped1 tspn kosher salt1/2 tspn black pepper2 tspn fish sauce2 tbspn light soy sauce1/2 cup chicken stock1 large egg to seal the spring rolls1 cup canola oil for frying40 pieces spring roll wrapper
Filling
1. Heat 2 tbspn canola oil and stir fry garlic, onions, sweet potato, yellow potato, and carrots. Stir fry for 5 minutes.
2. Add ground pork and stir fry until pork is cooked. Stir fry for another 5 minutes.
3. Season with salt and pepper. Add fish sauce and light soy sauce. Stir fry for 2 minutes.
4. Add chicken stock to deglaze bottom of the pan.
5. Add cabbage and stir fry for 5 minutes.
Let the filling cool for 2-3 hours. If you wrap it while it's hot the filling will puncture through the spring roll wrapper.
Wrap the egg rolls according to package instructions. Seal with egg. You can use water mixed with flour, but I prefer using the egg because I creates a tight seal.
Serving Size: 40 pieces
1. Heat 2 tbspn canola oil and stir fry garlic, onions, sweet potato, yellow potato, and carrots. Stir fry for 5 minutes.
2. Add ground pork and stir fry until pork is cooked. Stir fry for another 5 minutes.
3. Season with salt and pepper. Add fish sauce and light soy sauce. Stir fry for 2 minutes.
4. Add chicken stock to deglaze bottom of the pan.
5. Add cabbage and stir fry for 5 minutes.
Let the filling cool for 2-3 hours. If you wrap it while it's hot the filling will puncture through the spring roll wrapper.
Wrap the egg rolls according to package instructions. Seal with egg. You can use water mixed with flour, but I prefer using the egg because I creates a tight seal.
Serving Size: 40 pieces
Nutritional Info Amount Per Serving
- Calories: 96.0
- Total Fat: 6.7 g
- Cholesterol: 8.7 mg
- Sodium: 184.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.6 g
- Protein: 2.7 g
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