baked weight watchers lumpia and dipping sauce

Name: Baked Weight Watchers Lumpia and Dipping Sauce
Prep time: 1 h
Cook time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: ## DIPPING SAUCE; 1/2 cup(s) water; 1/2 cup(s) sugar; 1/4 cup(s) apple cider vinegar; 1 tablespoon(s) cornstarch; 1 tablespoon(s) ketchup; 1 - garlic clove, minced; 1/4 teaspoon(s) red pepper flakes; 1/4 teaspoon(s) sriracha hot sauce; ## LUMPIA (FILIPINO EGGROLLS); 1 pound(s) lean ground pork; 1 can(s) (8oz) water chestnuts, drained and chopped fine; 1 can(s) (8oz) bamboo shoots, drained and chopped fine; 1/8 cup(s) shredded carrots; 4 clove(s) garlic, minced; 1 teaspoon(s) grated fresh ginger; 2 teaspoon(s) soy sauce; 1 package(s) wonton wrappers; 1 - egg; - non stick spray

(1 RATING)

197 Pinches 1 Photo

Hope Vaillancourt

Las Vegas, NV

Updated on Aug 8, 2012

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.) This sauce is the standard condiment with a serving of lumpia. The Sauce is one point per TBSP

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prep time 1 Hr

cook time 20 Min

method ---

yield 6 serving(s)

Ingredients

DIPPING SAUCE
1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon ketchup
1 - garlic clove, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon sriracha hot sauce
LUMPIA (FILIPINO EGGROLLS)
1 pound lean ground pork
1 can (8oz) water chestnuts, drained and chopped fine
1 can (8oz) bamboo shoots, drained and chopped fine
1/8 cup shredded carrots
4 cloves garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
1 package wonton wrappers
1 - egg
- non stick spray

How To Make baked weight watchers lumpia and dipping sauce

Step 1

FOR THE SAUCE: In a 2-quart sauce pan combine all ingredients. Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps. Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly. Set aside to cool to room temperature.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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!)
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