Baked Lumpia Spring Rolls Image

Baked Lumpia Spring Rolls

Lightened Up - "Filipino Fare"

10
Prep Time
(minutes)
40
Cook Time
(minutes)
0

Ingredients

Filling

  • 1/2 pound ground shrimp
  • 1/2 pound ground whitefish
  • 1 tablespoon vegetable oil
  • 1 cup yellow onion, minced
  • 1/2 cup carrot, minced
  • 1/2 cup thinly sliced cabbage
  • 1/4 cup green onion, minced
  • 2 cloves garlic, minced

Rolls

  • 10 spring roll wrappers
  • 1/4 cup sesame oil
  • 1/4 cup olive oil

Sauce

  • 2 teaspoons arrowroot
  • 1/2 pound chopped fresh pineapple
  • 3 tablespoons rice vinegar
  • 1 teaspoon coconut sugar
  • 1/3 cup tomato paste
  • 2 tablespoons tamari
  • 1 small clove garlic
  • 3 tablespoons water

Steps

Filling

  1. Preheat oven to 375 degrees.
  2. Heat a large saute pan with vegetable oil to medium-high heat.
  3. Add the ground shrimp and fish and cook about halfway through.
  4. Add the remaining ingredients to the pan and cook for about 5 minutes, or until the seafood is thoroughly cooked.
  5. Remove from pan and allow to cool.

Rolls

  1. Lay out a wrapper and fill with 3 tablespoons of the cooled mixture.
  2. Gently wrap the roll to form a lumpia, sealing the edges with cold water.
  3. In a small bowl, whisk together the olive and sesame oil. Brush each lumpia lightly with the oil mixture.
  4. Place the lumpia on a sheet tray with a wire rack and cook in oven for 15 minutes.
  5. Flip each roll and cook for an additional 15 minutes.
  6. Allow to cool slightly and enjoy.

Sauce

  1. Blend all the ingredients together.
  2. Cook down in a pot, on a low simmer for 10 minutes.