Ingredients
Method
Wrappers (Optional)
- Mix flour, water, and salt. Knead and rest in fridge for 20 minutes. Roll into a snake. Cut dough into 10 equal sections.
- Roll out each section into a 3-4 inch diameter disc. Lightly brush with oil and dust with flour. Stack the discs on top of each other in 2 piles of 5.
- Heat a skillet on medium heat. Cook each stack of wrappers, one minute on the bottom, flip stack and cook top for 1 minute. They shouldn't get crispy at all.
The Filling
- Take a spoon of cream cheese and spread it across the wrapper.
- Sprinkle pineapple on top of cream cheese. Sprinkle sugar to taste as well.
- Fold in the top and bottom of wrapper. Roll from one side to the other, like a sleeping bag. Seal with water along the edge. Repeat with all the wrappers.
- Cover pongu lumpia and put in the freezer for at least 3 hours.
- Take them out and pan fry the lumpia, starting fold side down, for about 3 minutes, then turn and fry for 3 minutes or until golden brown. Repeat until all lumpia are done.
- Dust the top with powdered sugar and enjoy!