These Filipino appetizers are awesome!

Typically, these would be deep fried in oil in a wok – but that’s not how we roll in our healthy household! Included in this recipe is a way to bake them in the oven! Depending on how much pork/veggie ratio you have and how many rolls you come up with – you can get these babies down to a very reasonable calorie range (Mine were just ONE weight watcher point per roll.)

 

Ingredients
1 lb ground lean pork
1 medium onion , chopped fine
1 (8 ounce) can water chestnuts , drained and chopped fine
1 (8 ounce) can bamboo shoots , drained and chopped fine (optional, I didn’t use)
4 cloves garlic
1 teaspoon grated fresh ginger (optional – I don’t use)
2 teaspoons soy sauce
1 package wonton wrappers
1 egg

(** you can use other veggies if you want, I’ve heard carrots are great!)

Directions

In a large bowl combine the pork, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce.

Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.

Lay out wrappers, roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper. (do not make too thick or meat wont cook)

Roll, brush ends with beaten egg and finish the roll to seal.

Place seam side down on a cookie sheet sprayed with cooking spray and repeat until done. (I also spray a fine mist of cooking spray on top of the rolls before cooking as well)

Bake in a preheated 450 degree oven, turning once for around 20 minutes.

You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or freeze. To reheat bake on baking sheet in a 450 oven for 10 minutes-turn rolls once. (no need to thaw!)

My toddler loves these because they are a great “finger food” – easy for small hands to grab and eat! Toddler Approved!