Ingredients - Lumpia Filling We adjusted the filling ingredients to be a little more low carb friendly. 2 lb. Ground Pork (900 grams) 1 Bunch of Green Onion (60 grams) 1/2 Cup Garlic (80 grams) 1/2 lb Shiitake Mushrooms (225 grams) 8 oz. can of Water Chestnuts, Drained (225 grams) 1 Large Egg 1/4 cup Soy Sauce (60 grams) Salt and Pepper to taste
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4 hours ago 7 hours ago Lumpia Filipino Style Recipe Just Now 1/4 cup soy sauce 2 teaspoons ground pepper 2 tablespoons salt. Procedures: Part 1 1. In a large bowl, combine all the filling ingredients then mix well. 2. Place 1 tablespoon of filling in …
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Taste and adjust salt/pepper accordingly. Spoon about 1 heaping tablespoon of the lumpia mixture and place it on the spring roll wrapper. Gently but tightly wrap then seal with …
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It's been a minute since we've had some lumpia and we needed to fix that ASAP! If you're craving Lumpia, which is basically the Filipino version of an eggroll, but don't have the time to roll them up, make this! It's gluten-free, low carb and keto-friendly. All the lumpia filling plus that satisfying crunch with…
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To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into …
Wrap and cook Lumpia Shanghai. Place 1 tablespoon of filling onto the lower part of the wrapper. Fold the bottom edge over the filling. Fold both sides of the wrapper. Roll the …
Cover the filled lumpia with a damp cloth while filling the remaining wrappers. 4. Heat the oven to 200°. Set a wok in a ring stand and add vegetable oil to a depth of about 2 inches. Heat the oil to 360°; adjust the heat to medium-high. Fry the lumpia, half at a time, turning occasionally, until golden brown, 2 to 3 minutes. Keep the fried
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Cook HIGH 2-3 hours or LOW 4-6. Instant Pot Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the ground pork and the onion and cook 3-5 …
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“This is one of Dale Talde's (Top Chef) recipes. His mother is Filipino and this recipe is inspired by her cooking when he grew up.”
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Filipino Lumpia (Deep-Fried Pork Spring Rolls) Recipe great www.food.com. Shake to mix. Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°.
To make my chicken adobo recipe, simply combine the following ingredients in a pan: 1-2 pounds of chicken cut into pieces 1-2 tablespoons olive oil 2-3 tablespoons apple …
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Step 1. Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers …
18 lumpia wrappers olive oil cooking spray Steps: Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes. Increase heat to high and add cabbage.
Twice Baked Cauliflower. Low cal/low carb alternative to a potato dish. From Kalyn's kitchen (kalynskitchen.blogspot.com), recipe adapted slightly from The Low Carb Gourmet. CALORIES: 154.6 FAT: 9.9 g PROTEIN: 10.2 g CARBS: 5.1 g FIBER: 1.4 g. Full ingredient & nutrition information of the Twice Baked Cauliflower Calories. Very Good 4.2/5.
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Remove the noodles from the skillet and set them aside. Return the pan to the stove, add the oil and reduce the heat to medium-high. Add garlic and onion. Cook for 4-5 minutes …
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A mixture of beaten egg and low carb milk is then added into the empty side of the pan. It’s allowed to cook and then scrambled with a spatula. The cooked egg is then blended into …
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1 (20 count) package lumpia skins (or egg roll wrappers) 1/2 lb ground beef 1/2 lb ground pork 1 cup green onion, minced 1 cup carrot, minced 1 cup celery, minced (same as above) 1 egg, beaten 4 tablespoons soy sauce 1/2 teaspoon ground pepper Seal wrappers with with following mixture: 1/4 cup flour 1/4 cup water
Traditional Filipino Lumpia SLIM!!! 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.
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.
Reduce to a medium-low heat and add in the carrots and cabbage and stir for about 1 minute. Add in the green onions, soy sauce and cooked ground pork. Cook for about 1 minute, remove from the heat and set aside until it's cool enough to handle. Scramble the egg in a small bowl and set aside to use for sealing your rolled up lumpia.
For those of you that don't know, Lumpia, are Filipino Eggrolls! For the filling, I keto-fied my Filipina mama's "Lumpia Shanghai Recipe" and used Cut Da Carb wraps as the wrapper. Each Cut Da Carb wrap has 9g net carbs and I divided each wrap into fours... making each eggroll just under 3g net carbs each (filling carb ct included).