Baked Weight Watchers Lumpia and Dipping Sauce

1
Hope Vaillancourt

By
@MissHopie87

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
1 Hr
Cook:
20 Min

Ingredients

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  • DIPPING SAUCE

  • 1/2 c
    water
  • 1/2 c
    sugar
  • 1/4 c
    apple cider vinegar
  • 1 Tbsp
    cornstarch
  • 1 Tbsp
    ketchup
  • 1
    garlic clove, minced
  • 1/4 tsp
    red pepper flakes
  • 1/4 tsp
    sriracha hot sauce
  • LUMPIA (FILIPINO EGGROLLS)

  • 1 lb
    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 c
    shredded carrots
  • 4 clove
    garlic, minced
  • 1 tsp
    grated fresh ginger
  • 2 tsp
    soy sauce
  • 1 pkg
    wonton wrappers
  • 1
    egg
  • ·
    non stick spray

How to Make Baked Weight Watchers Lumpia and Dipping Sauce

Step-by-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.
  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.
  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.
  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.
  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!)

Printable Recipe Card

About Baked Weight Watchers Lumpia and Dipping Sauce

Regional Style: Asian




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