Thursday, February 2, 2012

Kalua Pork Lumpia


1 lbs. shredded Kalua pork
1 medium Cabbage, sliced
1 onion, sliced
Salt & pepper to taste
1 package Lumpia wrapper
Canola oil for frying
1 clove crushed Garlic
Vinegar for dipping


Saute pork and onion in a large frying pan. Add cabbage and cook until cabbage is soft. Salt and pepper to taste. Place into colander and drain and cool thoroughly. To make lumpia, place 2 tablespoon kalua cabbage mixture onto one wrapper. Fold the edge closest to you over filling, then fold in the left and right side towards the center. Roll tightly. Brush edge with egg white and seal. Fry lumpia until golden brown. Drain on paper towel. Combine the crushed garlic and vinegar and use as dipping sauce. ENJOY!

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