- 1 pound ground pork
- 1 (8-ounce) can water chestnuts, drained and chopped
- 3/4 cup minced onion
- 1/4 cup California Prune 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
- Prune-Chili Dipping Sauce (recipe below)
Mix together pork, water chestnuts, onion, Prune 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 Prune-Chili Dipping Sauce.
To make Prune-Chili Dipping Sauce, in a blender, purée 1/2 cup Thai sweet chili sauce, 1/2 cup water and 1/4 cup California Prune purée. (Makes 1 1/4 cups)