LIGHT & LOCAL
Lumpia need not be fried

By Carol Devenot

Lumpia — the Philippines' answer to spring rolls — are often made with ground beef or pork and wrapped in lumpia wrappers, which must be deep-fried. For my Lazy Lumpia, I use Boca Meatless Burgers, made from soy and containing 95 percent less fat than ground beef, and Greek phyllo dough, which is thinner and lighter and can be baked in the oven.

Find Boca Meatless Burgers in the freezer case at the grocery store, or buy the chilled rolls of ground burger substitute at a health-food store.

Don't let phyllo intimidate you. All you need to do is keep it from drying out while you work with it. The rolled sheets can be found in the freezer case; allow them to defrost overnight in the refrigerator. Open the package, pull out as many sheets as you'll need and wrap the remainder tightly. Refrigerate or freeze for later use. Lay phyllo out on plastic wrap and cover loosely with more wrap, then with a damp towel while you work.

To reduce sodium content, use tamari (a darker, slightly thicker version of soy sauce) or low-sodium soy sauce and less patis (fish sauce).

Lazy Lumpia

• 4 Boca Meatless Burgers, defrosted and chopped up like ground beef
• 4 cloves garlic, minced
• 1 small onion, minced
• 1 (12-ounce) package chop suey mix
• 2 tablespoons patis (fish sauce)
• 4 (14-by-18-inch) sheets lowest fat phyllo dough, defrosted
• Butter-flavored cooking spray

To prepare filling: In a large skillet or wok, sauté the garlic and onion in just enough water to keep them from sticking. Add chopped Boca Meatless Burgers, vegetables and patis. Cook for 2 minutes. Drain and cool.

Preheat oven to 400 degrees. Lightly spray a cookie sheet.

Assembling the lumpia: Cut the phyllo sheets in half along the long side, then place in plastic and under damp towel as described above. Place one cut sheet of phyllo dough with the long side facing you. Spray the entire surface with the butter-flavored cooking spray. Then place 4 tablespoons of the mixture about 2 inches from the bottom edge of the phyllo sheet. Fold in burrito fashion, spraying all surfaces again as you fold and roll. Repeat the procedure with the second half of the phyllo dough sheet. Spray all surfaces evenly. Place lumpias on the cookie sheet and bake for 25 to 30 minutes or until golden brown. Cool slightly and serve warm with lumpia dipping sauce or prepared sweet and sour sauce.

Lumpia dipping sauce: Combine 3 minced cloves garlic, 1/4 cup cider vinegar, 1 teaspoon soy sauce, and pepper to taste in a bowl and serve with hot lumpia. Serves 8.

Per serving: 87 calories, 8 g protein, 1 g fat, 12 g carbohydrates, 3 g dietary fiber, 814 mg sodium: 36 percent protein, 51 percent carbohydrates, 13 percent fat.