Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Bean | 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
- 1 lbs pork shoulder
- ½ lbs fresh shrimp
- 1 pkg. bean sprouts
- 1 lbs string beans, cut into thin diagonal slices
- 1 lbs carrots, cut into thing diagonal slices
- 1 small cabbage, shredded
- ½ lbs dried or fresh mushroom, diced
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 3 tbsp patis or shoyu
- 75 lumpia or spring roll wrappers
- oil for sautéing and deep frying
Directions
Boil shrimp, cool.
Cut pork into very small pieces.
Shell shrimp and cut into small pieces.
Saute garlic and onion in a small amount of oil; add pork.
Cook over medium heat until light brown.
Stir in shrimp.
Add cabbage, carrots, string beans, mushrooms and bean sprouts, in this order, one at a time.
Add patis.
Drain in colander.
Place 2 tbsp of mixture into a wrapper; wrap jelly roll style, folding both ends closed.
Deep fry in hot oil.
Category:Cathy's Recipes
Category:Pork shoulder and blade Recipes
Category:Shrimp Recipes
Category:Bean sprout Recipes
Category:Carrot Recipes
Category:Mushroom Recipes
Category:Cabbage Recipes
Category:Onion Recipes
Category:Garlic Recipes