In a large skillet brown ground pork. Remove pork and set aside, allowing to drain on paper towels.
Coat skillet with canola oil. Add garlic and onion and saut until onion becomes translucent.
Add the coleslaw mix, green onion and browned pork to the skillet and continue cooking. Stir to mix.
Sprinkle pepper, garlic powder and low sodium soy sauce over mixture and stir. Remove from heat and set aside until cool enough to handle.
Place 2 tablespoons of the filling mixture diagonally near one corner of the lumpia wrapper, leaving space at both ends. Fold the side nearest to you over the filling; fold in both sides and roll, keeping it tight. Moisten one edge of the wrapper with water to seal.
Repeat with the remaining wrappers. Keep the rolls covered with plastic wrap to keep from drying out.
Heat a deep skillet over medium heat, and add peanut oil to 1/2" depth, and heat for 5 minutes. Carefully slide 3 to 4 lumpia into the oil. Fry for 1 to 2 minutes, until golden brown.
Drain on paper towels. Serve hot or wrap and reheat for later.
Nutrients per serving
Protein: 11 g
Carbohydrate: 31 g
Fat: 10 g
Cholesterol: 44 mg
Potassium: 158 mg
Phosphorus: 90 mg
Calcium: 30 mg
Fiber: 1.1 g
Renal and Renal Diabetic Food Choices
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