Photo: Sam Loyd
Pork and Vegetable Lumpia from 'The Adobo Road Cookbook'
13 ingredients
55 min + 55 min
makes about 2 dozen spring rolls
openrecipes
Estimated Nutrition (whole recipe, rough)
502
Calories
33g
Protein
28g
Fat
30g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
| Mung Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons high-heat cooking oil, plus more for frying
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 pound (500 g) ground pork
- 1 tablespoon fish sauce
- 1/2 teaspoon freshly ground black pepper
- 1 cup (70 g) grated carrot
- 1 cup (70 g) mung bean sprouts
- 1/2 cup (65 g) frozen peas
- 25 square spring roll wrappers (8 x 8 in/20 x 20 cm), thawed
- Water, for sealing the spring rolls
- , for serving
- , for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes