Lumpia with Dried Plum Purée

These are a perfect appetizer. My Grandma’s recipe, altered a slight bit to add extra nutrition from the dried plums. Yum.

Ingredients

1 pound ground pork
1 (8-ounce) can water chestnuts, drained and chopped
3/4 cup minced onion
1/4 cup California dried plum purée
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon flour
1 tablespoon water
24 lumpia wrappers
Cooking spray
Dried Plum-Chili Dipping Sauce (recipe below)

Directions

Mix together pork, water chestnuts, onion, dried plum purée, soy sauce, garlic, salt and pepper. In a small bowl, mix flour and water to make a paste.

Place one lumpia wrapper on a work surface and place about 2 tablespoons pork mixture near the edge closest to you. Roll bottom edge towards the middle, fold in both sides and continue rolling. Moisten edge with flour paste to seal. Repeat with remaining wrappers and filling. 

Heat oven to 425°F. Spray a baking sheet with cooking spray. Arrange lumpia on baking sheet and spray with cooking spray. Bake 20-25 minutes or until browned and crisp. Serve with Dried Plum-Chili Dipping Sauce.

To make Dried Plum-Chili Dipping Sauce, in a blender, purée 1/2 cup Thai sweet chili sauce, 1/2 cup water and 1/4 cup California dried plum purée. (Makes 1 1/4 cups)

Prep Time   30 min. Cook Time   25 min. Serves  24