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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown ground pork and drain. Add all ingredients diced as fine as you can and toss on low heat for 10 minutes or until vegetables are al dente. place in a bowl and allow to cool. | 2. The trick to rolling a proper lumpia is to put about a tablespoon of the meat vegetable mixture apx 1/4" from the bottom of the lumpia wrapper. Flip that 1/4" over the top of the mix and tuck it underneath and make it tight. Roll it like a cigar for 1 roll and then tuck in the sides like a burrito and continue rolling until the last roll. Moisten the last 1/4" with water to seal it like an envelope. | 3. Once you get to this stage you can deep fry, refrigerate, or freeze the lupia. Regardless when you do fry them fry until the outside is very light brown and place on a plate with a paper towel to dry excess oil. Serve with a sweet and sour sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lumpia skin	10			-	-	-	-
pork	1/4	lb	ground	426.384	0.0	15.7739	39.7694
string bean	6			-	-	-	-
carrot	2		peeled diced	41.0	9.58	0.93	0.24
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
green pepper	2		diced	29.6	6.8672	1.2728	0.2516

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.