This week’s theme for Sunday Suppers is Asian food. Well that works rather perfectly as I have been holding onto a recipe for Lumpia. Lumpia is a Filipino eggroll that is insanely good. I actually remember the first time I had one. Yes, it made that much of an impact on me. It was my freshman year of college, and I was at a friend’s house playing games. Her Mom made us lumpia. It was absolutely love at first bite. They were fried, cigar shaped egg rolls filled with ground pork. I could have eaten the entire plate. A few years later, I had them again when one of my parent’s neighbors brought them to a party. They were just as good as I remembered. This time I got the recipe.
Since that time, we make them every year for our Christmas party. We had always fried them and made them with ground pork. I really wanted to lighten them so we could enjoy them more than once a year. So I swapped some of the ground pork for ground chicken and baked them. They were just as good. The ground chicken did not overpower the flavor of the ground pork. Surprisingly there is very little in them. It is a case where a few simple ingredients combine to make something spectacular.
With a few simple changes, we can now enjoy Lumpia as part of a healthy diet rather than a splurge for a special occasion. Give it a try and enjoy a taste of the Philippines. They are so good, you will want to add them to your Christmas menu too.
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Lumpia, Baked Filipino Eggroll #SundaySupper
- 1 large carrot peeled and cut into 1 inch chunks
- 1 medium onion cut into 8
- 3 garlic cloves chopped
- 2 large eggs
- 1 tsp anchovy paste
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1 lb ground pork
- 1 lb ground chicken breast
- 2 packages thin egg roll wrappers look for ones that 3 wrappers for 170 cal
- 2 tbsp olive oil
Preheat oven to 400°.
Line a large baking sheet with parchment paper.
Fill a small bowl with 1/4 cup water.
In a food processor, pulse the carrot, onion and garlic until very finely minced.
Place into a large bowl and mix in the eggs, anchovy paste, salt and pepper.
Then mix in the ground pork and chicken.
On a clean work surface, lay an egg roll wrapper down.
Place about 2 heaping tbsp. of pork mixture about 1/2 inch from the end of the wrapper.
Using your fingers spread the meat out until it is about a 1/2 inch thick rope lining one side of the wrapper.
Tightly roll up the wrapper so it looks like a cigar.
Wet your finger with water and moisten the seam of the egg roll to fasten together.
Place seam side down onto the baking sheet.
Repeat with remaining wrappers.
Brush top and bottom of egg rolls with oil.
Bake for 15 minutes or until golden brown, and meat inside is cooked through.
Cut the egg rolls in half and serve with sweet chili sauce.
I like to cut the egg rolls in half to serve. This would give you a total of 80 to 84.
Complete steps 1 through 13.
Place the baking sheets in the freezer.
Once egg rolls are frozen, place them in plastic freezer bags.
To cook from frozen:
Do not defrost. Preheat oven to 450•.
Place on a baking sheet and brush with oil.
Bake for 20 to 25 minutes.
I calculated 3 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie appetizer recipes:
- Baked Lumpia Shanghai by The Joyful Foodie
- Homemade Sushi by The Freshman Cook
- Crab Ragoon by Recipes Food and Cooking
- Venison Satay with Spicy Peanut Sauce by Grumpy’s Honeybunch
- Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
- Egg Custard Tarts by Brunch with Joy
- Thai Style Sliders by Cupcakes & Kale Chips
- Baked Turkey Lumpia – Filipino Eggroll by Food Done Light
- Fried Rice by Hezzi-D’s Books and Cooks
- Miso Ramen by The Crumby Cupcake
- Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
- Pork Prawn Wonton Soup by Food Lust People Love
- Asam laksa by Caroline’s Cooking
- Precious Chicken by Nosh My Way
- Beef Lo Mein by Cosmopolitan Cornbread
- Grilled Pork BÃ¡hn MÃ¬ by That Skinny Chick Can Bake
- Banh Mi Hot Dog by Life Tastes Good
- Chicken Zoodle “Lo Mein” by Casa de Crews
- Sri Lankan Vegetable Curry by Panning The Globe
- Cheese Korokke by Manu’s Menu
- Oven Simmered Asian BBQ Chicken by What Smells So Good?
- Thai Chicken by Feeding Big
- Vietnamese Flank Steak by Bobbi’s Kozy Kitchen
- Ginger-Citrus Grilled Salmon by Palatable Pastime
- Hoisin Burgers with Peanut Slaw by Cindy’s Recipes and Writings
- Pad Thai by Curious Cuisiniere
- Asian Beef and Green Bean-Stirfry by Family Foodie
- Easy Chow Mein by Momma’s Meals
- Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
- Grilled Tandoori Chicken by Cooking Chat
On the Lighter Side
- Soba Noodle Salad by Jane’s Adventures in Dinner
- Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
- Crispy Asian Noodle Salad by Ruffles & Truffles
- Nam Sod (Thai Pork Salad) by Magnolia Days
- Tracy’s Lychee Bellini Cocktail by Eat, Drink & Be Tracy
- Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog
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