Pumpkin and caramelized white chocolate lumpia
Thanks giving dessert : Spiced pumpkin and caramelized white chocolate wrapped like an eggroll and deep fried. Decadent to the core. Vegan.
When I think about Thanksgiving desserts, four ingredients come instantly to my mind. They are pumpkin, apples, pecans and pears. These four are the star players of traditional thanksgiving sweets. I have a deep respect for traditions and heritages. But I also like to freshen things up! Keeping the well-loved flavors but presenting them with some new twists, that’s what I always look for. So, this year I decided to make pumpkin lumpias......sort of!
Lumpias are actually a type of spring-rolls you’ll find in Indonesian or Filipino cuisine. Meat and/or veggies are wrapped in thin wrappers and deep fried. Mostly savory, they are eaten as a snack, or even in the main course. There are sweet lumpias too. Banana, plantains, coconut or jackfruits are used as fillings in those.
I grabbed this lumpia idea because, when you make a filling with pumpkin puree and warm fall spices, put them inside a pastry wrapper and deep fry, they taste just like ‘deep-fried hand-pies’. Deep fired pies are very traditional in southern feasts, did you know that?
Here, I ditched the thinner pastry of a usual lumpia and used pre-made eggroll wrappers. There are two reasons behind it. Firstly, eggroll wrappers are more easily available in the stores and buying them (instead of making our own) would save us a lot of time while we’d have to cook 99 more dishes for the feast! Secondly, a thicker wrapper would hold more of the pumpkin filling and would be closer to a deep-fried pie in taste.
To give it a more elevated flavor, I decided to add caramelized white chocolate to the filling. When you roast white chocolate, the sugar in it caramelizes and gives it a very deep and scrumptious savor. Usually it is done in the oven, at very low temperature, for a long time. But vegan white chocolate is not like your usual white chocolate, ya’ll! It doesn’t have the dairy part in it. So, caramelizing it over a stove top is totally okay. It takes much less time but imparts the same rich flavor.
This ‘lumpia-esque’ dessert is a keeper, I tell you! It’s easy, it’s unique, it’s a flavor bomb! So, what are you waiting for?
About the dish :
Course – Dessert
Servings – 6 lumpias
Difficulty level – Easy
Recipe type – Vegan
Does it keep – Refrigerate in air-tight box for up to 2 days.
What you need :
4 oz vegan white chocolate (I used King David white chocolate chips)
½ cup pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
¼ cup chopped pecan
6 vegan eggroll wrappers (I used Nasoya)
Peanut or vegetable oil for deep frying
What you do :
1. Toast the chopped pecans in a dry pan over medium heat until fragrant. 1-2 minutes. Keep aside.
2. Add the white chocolate chips in a small non-stick frying pan and put on medium low heat. If you’re using white chocolate bar, you need to chop them into small pieces first. Using a frying pan instead of a sauce pan is necessary because we need larger surface area to caramelize the chocolate properly.
3. As the chocolate melts, keep stirring constantly for 10 minutes with a heat proof spatula.
4. At the 8 minutes mark or so the chocolate will start to seize. Do not worry. Keep stirring. It will be smooth again.
5. At the 10 minutes mark the melted chocolate will caramelize. Turn the heat to low.
6. Add pumpkin puree and the spices while stirring constantly.
7. The color will darken at this point. Add the pecans. Remove from heat.
8. Put 2-3 tablespoon of filling on each eggroll wrapper, roll and seal with a little bit of water. Watch this video to see how to do it. You need to do this whole process while the filling is still warm.
You can do the rolls up to this step and store them in an air-tight box in the fridge for 2-3 days. Taking them out of fridge and frying just before serving is totally okay.
9. Heat oil for deep frying until it starts to bubble. Fry the lumpias, 2 at a time until golden brown. 1-2 minutes per side and drain on paper towel. Keep in mind that if the oil is too hot, they’ll turn too brown very quickly.
10. Dust the lumpias with powdered sugar. Serve hot or warm. If you decide to make ahead and refrigerate them, you’ll need to warm them up in a 350◦F oven for 15 minutes. You can also warm them up in an air-fryer. Using microwave is a no no, because it’ll make them soggy.
Nutritional info (per lumpia) :
Calories – 180 Cal
Carbohydrate – 16 g
Protein – 1 g
Fat – 13 g
Saturated fat – 2 g
Sugar – 16 g
Sodium – 68 mg
Dietary fiber –1 g
You see how quick the whole process was? Didn’t I tell you this dessert is all about less time and more taste? Holidays are the times when you spread warmth and love. I also think it’s a time when you share your sweetest spirits with your loved ones! Let’s cherish, and be grateful for the sweetness, friends. On our tongues, and in our lives.
Have a very Happy Thanksgiving!
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.
11/23/2020, at 1.32 AM
11/23/2020, at 9.14 AM