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- Preparing Time: 1 hour
- Total Time: -
- Served Person: 30
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 1/2 cups bean sprouts
- 2 cloves garlic, crushed
- 2 stalks celery, diced
- 3 (6 ounce) lean pork tenderloins, sliced into small pieces
- 4 cups uncooked medium shrimp, peeled and deveined
- 1/2 small jicama (singkamas or yambean), peeled and cut into matchsticks
- 2/3 cup chickpeas, drained
- 1 cup fresh green beans, trimmed
- 1 large carrot, minced
- 1 cup crushed salted peanuts
- 1 cup crushed salted peanuts, or to taste
- 1 head green leafy lettuce, or to taste
- 1 (16 ounce) package lumpia wrappers
- Carbohydrate 14.1
- Cholesterol 35
- Fat 6.7
- Protein 10.5
- Sodium 218
- Calories 156 calories;
Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until onion is softened and browned, 10 to 15 minutes. Transfer onion and garlic to a plate. Cook pork and shrimp in the same skillet until browned, 5 to 7 minutes. Add back the onion and garlic; season with salt and pepper. Add jicama, bean sprouts, chickpeas, green beans, celery, and carrot. Cook and stir until vegetables are tender, about 5 minutes. Place filling mixture in a large bowl. Add peanuts and mix well. Place a lettuce leaf on top of a lumpia wrapper. Place 1 tablespoon filling onto the lettuce. Roll up the wrapper, folding 1 end over the filling. Place on a serving platter. Repeat with remaining lettuce, lumpia, and filling.
