A sweet spin on traditional lumpia, this cream cheese and pineapple filled spring roll is baked (not fried) and dusted with sugar.
ServingServing: 10rolls
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Ingredients
8ouncescream cheese, softened
½cupcrushed pineapple
¼cuppowdered sugar
1teaspoonvanilla
10egg roll wrappers
¼cupbutter, melted
½cupsugar
Instructions
Preheat oven to 400 degrees.
In a small bowl, mix together cream cheese, crushed pineapple, powdered sugar, and vanilla.
Place a large spoonful of mixture in the middle of an egg roll wrapper. Using your finger, dip it in water, and brush the edge of the egg roll wrapper.
Roll the egg roll starting from the corner, then tucking in the sides, and continue rolling to the end of the wrapper. Repeat with the remaining egg roll wrappers.
Place the melted butter in a shallow bowl and the sugar in a separate shallow bowl. Roll each lumpia in the butter, and then in the sugar. Place each egg roll on a foil-lined baking sheet.
Bake for 15 minutes or until golden brown. Serve warm.