Lumpia with Prune Purée Chili Sauce
Lumpia with Prune Purée Chili Sauce is made with wholesome ingredients, including nutrient-packed prunes, and is perfect for casual get-togethers or formal affairs.
Ingredients
For the Lumpia
- 1 lb ground pork
- 1 can water chestnuts, drained and chopped 8 ounces/ 227 ml
- 3/4 cup minced onion
- 1/4 cup prune puree
- 2 TBSP reduced-sodium soy sauce
- 1 TBSP minced garlic
- 1 tsp salt
- 1 tsp white pepper
- 1 TBSP flour
- 1 TBSP water
- 24 lumpia wrappers
- Cooking spray
For the Prune-Chili Dipping Sauce
- 1/2 cup Thai sweet chili sauce
- 1/2 cup water
- 1/4 cup California Prune purée
Instructions
- Mix together pork, water chestnuts, onion, prune puree, soy sauce, garlic, salt and pepper. In a small bowl, mix flour and water to make a paste.
- 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.
- Preheat oven to 425°F (220C). Spray a baking sheet with cooking spray. Arrange lumpia on baking sheet and spray with cooking spray. Bake 20-25 minutes, turning every 5 minutes or so until golden browned and crisp on all sides. Serve with Prune-Chili Dipping Sauce.
- To make Prune-Chili Dipping Sauce, in a blender, purée 1/2 cup (120 ml) Thai sweet chili sauce, 1/2 cup (120 ml) water and 1/4 cup (40 g)California Prune purée.
Notes
Nutrition
Calories: 130kcalCarbohydrates: 17gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 318mgPotassium: 111mgFiber: 1gSugar: 4gVitamin A: 32IUVitamin C: 1mgCalcium: 16mgIron: 1mg