6 Serves
78 Mins
Finely mince the onion and garlic using a chefs knife on a cutting board.
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FilipinoVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
498 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a large mixing bowl, combine the ground pork, minced onion, minced garlic, and shredded carrots. Season the mixture with salt and black pepper.
Place a spoonful of the filling onto each lumpia wrapper and roll tightly, sealing the edges with a little water.
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pot to 175°C.
Carefully fry the lumpia in batches using tongs until they are golden brown and crispy, then drain on paper towels.
27
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Filipino