Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 24 Lumpia
Ingredients:
- 1 pound ground pork
- 1 (8-ounce) can water chestnuts, drained and chopped
- 3/4 cup minced onion
- 1/4 cup California dried plum purée
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon flour
- 1 tablespoon water
- 24 lumpia wrappers*
- Cooking spray
- Dried Plum-Chili Dipping Sauce (recipe below)
- (Makes 24 lumpia)
To make Dried Plum-Chili Dipping Sauce, in a blender, purée:
- 1/2 cup Thai sweet chili sauce
- 1/2 cup water
- 1/4 cup California dried plum purée
- (Makes 1 1/4 cups)
Preparation:
Place one lumpia wrapper on a work surface and place about 2 tablespoons pork mixture near the edge closest to you. Roll bottom edge towards the middle, fold in both sides and continue rolling. Moisten edge with flour paste to seal. Repeat with remaining wrappers and filling.
Heat oven to 425°F. Spray a baking sheet in cooking spray. Arrange lumpia on baking sheet and spray with cooking spray. Bake 20-25 minutes or until browned and crisp. Serve with Dried Plum-Chili Dipping Sauce.
Nutrition Information Per Serving (1 lumpia):
138 calories
14 mg cholesterol
5 g total fat
1.6 g sat fat
1.8 g mono fat
0.4 g poly fat
0 g trans fat
161 mg sodium
18 g carbohydrate
4.6 g protein
0.7 g fiber
149 mg potassium
