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Kalua Cabbage Lumpia with Poi Lomi Dip

You will wow your friends and family with this local take on a Filipino appetizer. Serve with a dip made of poi and lomi lomi salmon or your favorite chili pepper water.This will be a big hit for any gathering.

 

 

 

 

 

 


Posted By: Deirdre K Todd
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Prep Time: 25-30 minutes | Cook Time: 10-15 minutes | Ready In: 35-45 minutes
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US Metric

1 lb. shredded Kalua pork (click to order)
1 medium head cabbage, sliced
1 small onion, sliced
freshly ground black pepper to taste

1 package Lumpia wrappers

1 large egg, beaten

Water as needed
Vegetable oil for frying
Poi Lomi Dip:

1 c. fresh or day old poi

Water as needed

1 c. fresh or day old lomi lomi salmon

 

A Taste of Hawaii Cookbook

A Taste of Hawaii Cookbook

 


Cooking Process:

In a mixing bowl; combine poi and lomi salmon. Add water as needed to bring to desired consistency. Keep refrigerated. In a small mixing bowl; combine egg and water to make an egg wash. Set aside. In a large skillet; saute kalua pork and onion in oil. Add cabbage, cover and cook until cabbage is limp. Add pepper to taste. Place into colander and drain thoroughly. For lumpia: In a large skillet or deep fat fryer; heat oil. On work surface, place 2-3 TB cabbage mixture onto each lumpia 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 wash and seal. Fry lumpia until golden brown. Drain on paper towel. Serve with Poi Lomi Dip or Favorite Chili Pepper Water. Makes approximately 30.

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