Baked Weight Watchers Lumpia And Dipping Sauce Recipes

BAKED LUMPIA ROLLS

Steps:

• In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
• Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
• I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
• Roll, brush ends with beaten egg and finish the roll to seal.
• Place seam side down on a cookie sheet and repeat until done.
• Bake in a preheated 450 degree oven, turning once for around 20 minutes.
• They should be cooked through and the wrappers are golden brown.
• Serve hot.
• You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
• To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
• Dipping sauce----------------.
• In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
• Stir over high heat until sugar dissolves.
• Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
• Remove from heat and stir in ginger.
• Makes 2/3 cup and you can double.

BAKED LUMPIA DIPPING SAUCE

Steps:

• Combine the ingredients in a mixing bowl and set aside for an hour before use.

SMILEJENNA'S LUMPIA SAUCE

Steps:

• Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

BAKED WEIGHT WATCHERS LUMPIA AND DIPPING SAUCE

Steps:

• 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!)