WebUncover and fluff 2 base salads, or divide salad greens between 2 bowls. Roll each slice of deli chicken, then slice into pieces. Slice salami into strips, and …
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Lumpia is an ono treat that is crunchy and filling all wrapped in one single piece. Prepare vegetables ahead of time. To make the filling, heat a pan over medium heat and drizzle oil in it. Add in the garlic. Cook for about 30 seconds or until aromatic. Be careful to not burn the garlic. Add in the ground pork and cook until all has turned brown.
In Hawaii it is a melting pot. Meaning a lot of cultures have merged. This being a Filipino dish has also been combined or influenced with Hawaii’s local cultures. Two common dipping sauces used for this local lumpia are Sweet Chili Sauce or flavored spicy vinegar sauce.
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).
The lumpia wrapper that we want to use needs to be thin and when fried, it is actually smooth. You should be looking for “spring roll pastry” wrappers. They are very thin and pasty white looking. Growing up I was used to using the Menlo brand to making lumpia.