Ingredients
10 spring roll wrappers
1 (8-oz.) block cream cheese, softened
2 c. diced fresh pineapple
1/2 c. granulated sugar, divided
Oil, for frying
Preparation
- Prep Wrappers: Carefully separate spring roll wrappers. Cover wrappers with a moist paper towel to prevent drying.
- Prep Filling: Cut softened cream cheese into 10 equal pieces.
- Assemble Lumpia: Place one spring roll wrapper on the cutting board. Place one piece of cream cheese in the center and spread evenly on wrapper, leaving a ¾" border around the edges. Add 3 tbsp. of diced pineapple and sprinkle with 1/2 tsp. of sugar.
- Roll Lumpia: Roll one edge of the wrapper toward the center. Fold in both sides and continue rolling. Moisten the edge with water to seal the lumpia. Repeat with remaining spring roll wrappers.
- Freeze Lumpia: Place lumpia on a prepared baking sheet and freeze for 4 hours or overnight.
- Fry Lumpia: In a skillet, carefully heat 1" of oil to 350°F. Carefully add lumpia to pan and fry until golden brown, 3 minutes per side. Drain on paper towels. Roll in remaining sugar before serving.
