Tomato Gnocchi Kebabs – Delish (Video)

Cooked to perfection in the air fryer, this recipe brings together gnocchi, tomatoes and red onions to create a delicious appetizer to level up your next get together! You can accompany it with the delicious Salsa Verde below, or simply add some basil to it. Either way, I know you will love this easy appetizer from Delish. I’ve shared this before about my Delish subscription, but it’s worth sharing again.

I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

Of course, I had to try this recipe out in my Deluxe Air Fryer, using my air fryer skewers. It turned out great!

Here is some info on my favorite product:

Here is some info on our Air Fryer:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, super-heated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Product Details

  • Family-sized 11.6-qt. capacity fits up to a 4 lb. whole chicken.
  • Eight programmed settings: Air Fry, Bake, Roast, Rotisserie, Reheat, Dehydrate, Custom, and Rotate
  • Includes two cooking trays, basket, rotisserie set, drip tray, retrieval tool, removable shield, and a cooking guide.
  • 14½” tall x 12 3/4″ x 14 1/4″

Here is a link If you’d like to get your own Pampered Chef Air Fryer and/or the skewers:

Click here to purchase the air fryer, and here if you need to pick up the skewers. Okay, let’s jump right in!

Ingredients

For The Salsa Verde

  • 1/4 c. fresh parsley
  • 1/4 c. fresh basil
  • 1/4 c. extra-virgin olive oil
  • 2 tsp. capers
  • 1 tbsp. fresh lemon juice
  • 2 anchovy fillets
  • 1 clove garlic
  • Kosher salt

For The Kebabs

  • 1 (12-oz.) package fresh gnocchi
  • 2 pt. cherry tomatoes
  • 2 small red onions, cut into 2″ pieces
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

Combine Gnocchi, tomatoes, red onion, olive oil, salt and pepper in large bowl, stirring until well coated. 

Thread pieces onto skewers, then snap into place on skewer rotisserie; secure in Air Fryer. Set to ROTISSERIE for 12 minutes.

Make the Salsa Verde: In a food processor, combine parsley, basil, oil, capers, lemon juice, anchovies, and garlic. Blend until smooth, season to taste with salt, and chill until ready to serve.

Transfer the kebabs to a platter, drizzle with Salsa Verde and serve. 

That’s it!  So easy to throw together, and it’s not only delicious, but is a very pretty and colorful dish to serve. Please let me know if you give this a try, I would love to hear from you. Let’s make great food together!

July Only! Summer Sunset Sale! Get 20% off select products, before they’re gone!! Click here to shop.

Get ANY $25 product FREE for yourself in July when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JULY, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JULY, where you can see our newest products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Tomato Gnocchi Kebabs

Cooked to perfection in the air fryer, this recipe from @delish pairs gnocchi, tomatoes and red onions to create a delicious appetizer to level up your next get together!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Appetizer
Cuisine Italian
Servings 4 servings
Calories 191 kcal

Ingredients
  

For the Kebabs

  • 1 (12-oz.)package fresh gnocchi
  • 2 pt cherry tomatoes
  • 2 small red onions, cut into 2-inch pieces
  • kosher salt and pepper, to taste

For the Salsa Verde

  • ¼ cup fresh parsley
  • ¼ cup fresh basil
  • ¼ cup extra-virgin olive oil
  • 2 tsp capers
  • 1 tbsp lemon juice
  • 2 anchovy fillets
  • 1 garlic clove
  • kosher salt and pepper, to taste

Instructions
 

  • Combine Gnocchi, tomatoes, red onion, olive oil, salt and pepper in large bowl,stirring until well coated.  Thread pieces onto skewers, then snap into place on skewer rotisserie; secure in Air Fryer.  Set to ROTISSERIE for 12 minutes.
  • Make the Salsa Verde: In a food processor, combine parsley, basil, oil, capers, lemon juice, anchovies, and garlic. Blend until smooth, season to taste with salt, and chill until ready to serve.
  • Transfer the kebabs to a platter, drizzle with Salsa Verde and serve. 

Nutrition

Calories: 191kcalCarbohydrates: 16gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 61mgPotassium: 636mgFiber: 3gSugar: 8gVitamin A: 1556IUVitamin C: 65mgCalcium: 52mgIron: 2mg
Keyword gnocchi, kebabs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Cherry Basil Galette – (Video)

Fresh, juicy cherries combined with basil creates a beautiful galette that is the perfect dessert for summer!

If you had told me I would EVER pair basil with fruit, I would have thought you did not know me well.  Before this recipe, basil was for very specific recipes, such as Italian pasta dishes or certain Thai dishes.  That all changed with this recipe for a cherry basil galette, which was born for me when I saw Pampered Chef’s new recipe for a Strawberry Galette, only I did not have any fresh strawberries.

I used our Cherry & Olive Pitter to remove the pits, which makes quick work of it, since I can remove 4 pits at the same time! Here’ s some info:

Pit Four Fruits at One Time

If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.

Olive Pitter

We’ve included an extra insert so you can also pit smaller olives.

Click here to purchase yours today!

The basil truly enhanced the flavor of the cherries, and it was unlike any dessert I’ve previously had.  Mind you, I have been a picky eater, and I realize that this may not be a new dessert for many of you.  However, I am quite proud of myself for giving this a try, and I hope you’ll make this and let me know what you think.  Let’s jump right in!

Ingredients

  • 1 lb fresh cherries, stems and pits removed
  • 3 tbsp sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 2 tablespoons torn basil leaves (about 5 basil leaves), plus more for garnishing
  • 1 tablespoon lime juice
  • 1 pkg (15 oz) refrigerated pie crust (1 crust), softened according to package directions OR homemade piecrust
  • 2-3 tablespoons softened butter, cubed
  • 1   egg, beaten
  • Optional: ice cream or whipped cream

Instructions

Preheat the oven to 425°F.

Remove the stem from the cherries, and use the Cherry & Olive Pitter to remove pits.

Combine the cherries, sugar, cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.

Unroll the pie crust and place it on the Cast Iron Sizzle Skillet.

Pour the cherry mixture into the center of the pie crust, leaving about 2″ (5 cm) uncovered around the edge. Fold the outer edge of the crust over the filling, overlapping every 2″ (5 cm) to form an even border. Pinch the pleats to seal.

Add the butter on top of the filling. Brush the crust with egg wash and sprinkle with additional sugar.

Bake for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the skillet for 20 minutes before serving. Top with additional basil and serve with ice cream and/or whipped cream, if you’d like.

That’s it!  My family really enjoyed this dessert, it so perfect for summer.  Please let me know if you give this a try, and if you have a similar recipe, please do share. I would love to hear from you!

July Only! Summer Sunset Sale! Get 20% off select products, before they’re gone!! Click here to shop.

Get ANY $25 product FREE for yourself in July when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JULY, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JULY, where you can see our newest products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Cherry Basil Gallette

Fresh, juicy cherries combined with basil creates a beautiful galette that is the perfect dessert for summer!
5 from 2 votes
Prep Time 10 mins
Cook Time 28 mins
Course Dessert
Cuisine French
Servings 6 servings
Calories 126 kcal

Ingredients
  

  • 1 lb fresh cherries, stems and pits removed
  • 3 tbsp sugar, plus more for sprinkling
  • 2 tbsp cornstarch
  • 2 tbsp torn basil leaves (about 5 basil leaves), plus more for garnishing
  • 1 tbsp lime juice
  • 1 pkg (15 oz) refrigerated pie crust (1 crust), softened according to package directions OR homemade piecrust
  • 2-3 tbsp softened butter, cubed
  • 1 egg, beaten
  • ice cream or whipped cream, optional

Instructions
 

  • Preheat the oven to 425°F.
  • Remove the stem from the cherries, and use the Cherry& Olive Pitter to remove pits.
  • Combine the cherries, sugar,cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.
  • Unroll the pie crust and place it on the Cast Iron Sizzle Skillet.
  • Pour the cherry mixture into the center of the pie crust, leaving about 2" (5 cm) uncovered around the edge. Fold the outer edge of the crust over the filling, overlapping every 2" (5 cm)to form an even border. Pinch the pleats to seal.
  • Add the butter on top of the filling. Brush the crust with egg wash and sprinkle with additional sugar.
  • Bake for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the skillet for 20 minutes before serving. Top with additional basil and serve with ice cream and/or whipped cream, if you’d like.

Nutrition

Calories: 126kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 37mgSodium: 41mgPotassium: 184mgFiber: 2gSugar: 16gVitamin A: 241IUVitamin C: 6mgCalcium: 17mgIron: 0.4mg
Keyword galette cherry basil
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Shredded Chicken Quesadilla – Food.com (Video)

Tender, shredded chicken with flavorful salsa, topped with heaps of shredded cheese makes a wonderful and easy dinner any night of the week! I LOVE this recipe from Food.com, especially when it is paired with this homemade fire roasted salsa! I usually double the amount of chicken I make, so that I can double the filling, but freeze what I am not using. This way makes another night of dinner down the road, and all have to do is defrost and fill my tortillas!!

For this recipe, I used my Deluxe Electric Grill and Griddle. to cook the quesadillas, but you can certainly follow the original recipe and put them in the oven to finish. It was hot, and I did not want to heat up the house. Besides, cooking them on the DEGG took a couple of minutes, as opposed to 10+ minutes in the oven.

I use this to make pancakes and bacon at the same time, burgers, perfect grilled cheese, and I have also cooked thick chicken breast and steaks in minutes, because you are cooking both sides at the same time. Plus, it comes with a temperature probe to ensure your meat is properly cooked. Here’s some more info:

Rest assured, any time of the day or night, a delicious meal or quick snack is within easy reach. Whether you’re making breakfast, lunch, dinner, snacks, or apps, this multitasker is ready when you are. And when your day does a 180, so will this grill, turning out family favorites and inspiring something fresh and new.

You’ll get four nonstick plates: two ridged grill plates and two smooth griddle plates that can be used in any combination and can be set to different temperatures for endless possibilities. For no-guess cooking, just set the included temperature probe to how you want your food cooked, and it’ll let you know when it’s ready. And it comes with a cooking guide with handy charts and delicious recipes.

There are three cooking positions for maximum versatility. You can cook with the lid closed to use as a contact press to grill meat and to turn out restaurant-style sandwiches, or you can open the grill flat on the counter to cook on both plates at the same time. There is also a Top Melt position so the top hovers over without touching the food to melt cheese. Plus, you can adjust the height of the top so it won’t smash thicker foods.

Product Details

  • Includes 4 nonstick cooking plates: 2 grill (ridged), 2 griddle (smooth); temperature probe, drip tray, cleaning tool, removable drip shield, and a cooking guide.  
  • 8 settings: Custom, Sear, Panini, Grill, Griddle, Keep Warm, Probe, and Top/Btm (dual temperature setting)
  • PFOA-free.
  • Close to store
  • Cord storage
  • 17″ x 14″ (43 cm x 35 cm)

If you like what you see, click here to get yours today!

The beauty of this recipe is that you can use a store-bought cooked chicken, jarred salsa and have dinner on the table in no time. Let’s jump right in!

Ingredients

2 12 cups shredded cooked chicken

1 cup salsa

13 cup sliced green onions

1 teaspoon cumin

12 teaspoon salt

12 teaspoon oregano

Six 8-inch flour tortillas

14 cup butter, melted

2 cups shredded Monterey Jack Cheese

Instructions

Place chicken in Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.

Grate cheese.

In a skillet, combine the first 6 ingredients. Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.

Preheat Deluxe Electric Grill and Griddle to PANINI Setting, time 2:30, press button to start. 

Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup of cheese; fold in half.

Once preheated, add quesadillas to Grill, place in CLOSED position and cook @ 1:30 or until crisp.

Alternatively, you can place on a lightly greased baking sheet, and bake at 475 degrees for 10 minutes or until crisp and golden brown.

Cut into wedges; serve with your favorite toppings.

That’s it!  Please let me know if you make this recipe, and if you like it.  I would love to hear from you!

July Only! Summer Sunset Sale! Get 20% off select products, before they’re gone!! Click here to shop.

Get ANY $25 product FREE for yourself in July when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JULY, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JULY, where you can see our newest products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Shredded Chicken Quesadillas

Tender, shredded chicken with flavorful salsa, topped with heapsof shredded cheese makes a wonderful and easy dinner any night of the week!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 414 kcal

Ingredients
  

  • 2.5 cups cooked shredded chicken
  • 1 cup salsa
  • cup sliced green onions
  • 1 tsp cumin
  • ½ tsp salt
  • ½ tsp oregano
  • 6 8-inch flour tortillas
  • ¼ cup butter, melted
  • 2 cups shredded Monterey Jack cheese

Instructions
 

  • Place chicken in Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.
  • Grate 2 cups cheese.
  • In a skillet, combine the first 6 ingredients. Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
  • Preheat Deluxe Electric Grill and Griddle to PANINI Setting, time 2:30, press button to start. 
  • Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of the unbuttered side of each tortilla. Sprinkle with 1/3 cup of cheese; fold in half.
  • Once preheated, add quesadillas to Grill, place in CLOSED position and cook @ 1:30 or until crisp.
    Alternatively,you can place on a lightly greased baking sheet, and bake at 475 degrees for 10minutes or until crisp and golden brown.
  • Cut into wedges; serve with your favorite toppings.

Nutrition

Calories: 414kcalCarbohydrates: 19gProtein: 27gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 98mgSodium: 1031mgPotassium: 339mgFiber: 2gSugar: 3gVitamin A: 820IUVitamin C: 2mgCalcium: 356mgIron: 3mg
Keyword quesadilla
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Fire Roasted Salsa – BudgetByte$ (Video)

This Fire Roasted Salsa from Beth over at BudgetByte$ is an outstanding recipe, and easy to make. Roasting the veggies makes this salsa stand out with its smoky-sweet flavors, you’ll want to make this again and again!

You can learn more about Beth here.  I LOVE that her recipes are truly affordable, yet very delicious!!

It’s my son’s all-time favorite salsa to use when making shredded chicken quesadillas.  We usually double the ingredients since it freezes beautifully.  I used my Half Sheet Pan to roast the veggies, here’s some info on this product:

This professional-grade Half Sheet Pan is perfect for family dinner! It combines the strength and durability of steel with the superior heat conduction of aluminum—just like the pans professional bakers choose. The coating prevents food from sticking and keeps your pan looking great. The rolled edges and wire rims prevent warping, and the high sides keep food from overflowing. 

Details

  • 12″ x 17″ x 1″.
  • Heavy-gauge aluminized steel resists corrosion and provides even heat distribution.
  • Conventional- and convection-oven safe.
  • Broiler- and freezer-safe.
  • Dishwasher-safe.
  • Three-year guarantee.

Click here to get your Half Sheet Pan today!

To process all of the ingredients together, I used my Flex+ Multi-Prep Set, here’s some info on that product:

3 Cordless Prep Tools in One

Slicing, chopping, grating, pureeing, emulsifying, mixing, and blending doesn’t have to be time-consuming or frustrating. With the Flex+, you get three complete cordless, time-saving prep tools in one: an immersion blender, 6-cup (1.5-L) food processor, and a hand mixer, so you can quickly, effortlessly, and safely whip up whatever you’re making, anytime, anywhere.

Just click the power handle to one of the attachments, choose a blade (food processor) or beaters/whisks (hand mixer), pop on one of the batteries, and you’re ready to go. We’ve included two rechargeable batteries to give you about 60 minutes of total run time.

The power handle has push-button control for comfortable one-handed operation. Five speeds (three for the hand mixer) easily adjust during use for flexibility and control. Indicator lights show how much battery life is left and the speed you’re using. A safety lock prevents the Flex+ from accidentally turning on.

Click here to get your Flex+ Multi-Prep Set today!

This salsa has a depth of flavor that you won’t find in a quick salsa recipe.  I love both kinds of salsa, but I love this one for my quesadillas.  Okay, let’s jump right in!!

Ingredients

  • 1.75 pounds cherry or Roma tomatoes
  • 1 medium poblano pepper
  • 1 medium jalapeño pepper
  • 6 cloves garlic
  • 1 medium yellow onion
  • 2 tablespoons olive oil
  • 1 lime
  • 1/2 bunch cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • ½ teaspoon sugar

Instructions

Peel garlic, slice onion into quarters. If using Roma tomatoes, cut them in half.

Combine tomatoes, garlic, poblano pepper, jalapeno pepper, onion and olive oil in large bowl, stirring to coat all vegetables with oil.

Place all veggies on sheet pan, and bake at 450⁰ F for 30 minutes; remove from oven and allow to cool.

Peel skin from poblano pepper, and remove seeds from both the poblano and jalapeno peppers.

Place all vegetables, and any accumulated juices, into a food processor or blender.  Add cilantro, juice of one lime, and all of the spices.  Pulse until salsa reaches your desired consistency. 

Serve immediately with chips, or refrigerate to allow the flavors to meld.

That’s it!!  This really is an easy recipe to pull together, and one that I’m sure you will love.  Please be sure to go visit Beth over at BudgetByte$, and tell her I said hello!

July Only! Summer Sunset Sale! Get 20% off select products, before they’re gone!! Click here to shop.

Get ANY $25 product FREE for yourself in July when you host a virtual or in-person Pampered Chef Party: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of JULY, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JULY, where you can see our newest products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Fire Roasted Salsa

This Fire Roasted Salsa is an outstanding recipe, and so easy to make. Roasting the veggies makes this salsa stand out with its smoky-sweet flavors, you’ll want to make this again and again!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine Mexican
Servings 6 servings
Calories 84 kcal

Ingredients
  

  • 1.75 lb cherry or Roma tomatoes
  • 1 medium poblano pepper
  • 1 medium jalapeno pepper
  • 6 garlic cloves
  • 1 medium yellow onion
  • 2 tbsp olive oil
  • 1 lime
  • ½ bunch cilantro
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp sugar

Instructions
 

  • Peel garlic, slice onion into quarters. If using Roma tomatoes, cut them in half.
  • Combine tomatoes, garlic, poblano pepper, jalapeno pepper, onion and olive oil in large bowl, stirring to coat all vegetables with oil.
  • Place all veggies on sheet pan, and bake at 450⁰ F for 30 minutes; remove from oven and allow to cool.
  • Peel skin from poblano pepper, and remove seeds from both the poblano and jalapeno peppers.
  • Place all vegetables, and any accumulated juices, into a food processor or blender.  Add cilantro, juice of one lime, and all of the spices.  Pulse until salsa reaches your desired consistency. 
  • Serve immediately with chips, or refrigerate to let flavors meld.

Nutrition

Calories: 84kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 405mgPotassium: 372mgFiber: 2gSugar: 5gVitamin A: 759IUVitamin C: 51mgCalcium: 28mgIron: 1mg
Keyword salsa
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Air Fryer Lumpia (Filipino Spring Rolls) – (Video)

Filled with delicious pork and vegetables, these Filipino Spring rolls made in the Air Fryer come out incredibly crispy and full of flavor! You won’t be able to stop at just one, and since you can make these at home, you won’t have to!!

The first time I had lumpia was when my daughter made it several years ago. Honestly, I had NO idea what it was, but it smelled and tasted delicious!

What exactly are lumpia? Wikipedia explains:

Lumpia are various types of spring rolls commonly found in the Philippines[1] and Indonesia.[2] Lumpia are made of thin paper-like or crepe-like pastry skin called “lumpia wrapper” enveloping savory or sweet fillings.[3] It is often served as an appetizer or snack, and might be served deep fried or fresh (unfried). Lumpia are Filipino and Indonesian adaptations of the Fujianese and Teochew popiah, which was created during the 17th century in the former Spanish colonial era.[4][5]

In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.[6] In Indonesia lumpia has become a favorite snack,[7] and is known as a street hawker food in the country.[8]

In the Netherlands and Belgium, it is spelled loempia, the old Indonesian spelling, which has also become the generic name for “spring roll” in Dutch.[7] A variant is the Vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia.

Once I tasted them, I knew I wanted to learn how to make them. I made them with several different recipes, but was not a fan of one in particular. This recipe is something I’ve come up with through trial and error, and I hope that you’ll let me know what you think.

Rather than deep frying, I chose to use my beloved Air Fryer! Here’s some info on what is one of my all-time FAVORITE products:

Best Air Fryer for a Family

Enjoy fried foods at home without all the mess, hassle, and oil of deep frying but with all the flavor and texture you love. Ours is family-sized to quickly cook up to six servings, a whole chicken or roast, or appetizers for a crowd. Like a convection oven, super-heated air circulates giving food a crispy texture. No preheating is necessary, saving you precious time. Conveniently fits under kitchen cabinets.

Air Fryer, Rotisserie, & Dehydrator All-in-One

Ours does more than just better-for-you air frying. It makes perfectly-cooked rotisserie chicken, crispy outside and tender inside, so you can skip the hit-or-miss ones at the grocery store. And it dehydrates fruits, veggies, and herbs so you can enjoy their fresh flavors well beyond the season.

Product Details

  • Family-sized 11.6-qt. capacity fits up to a 4 lb. whole chicken.
  • Eight programmed settings: Air Fry, Bake, Roast, Rotisserie, Reheat, Dehydrate, Custom, and Rotate
  • Includes two cooking trays, basket, rotisserie set, drip tray, retrieval tool, removable shield, and a cooking guide.
  • 14½” tall x 12 3/4″ x 14 1/4″

If you want to learn more about this product, or you have to have it NOW, click here to get yours today!!

Let’s jump right in!!

Ingredients

  • One 16-ounce package of lumpia or Egg Roll wrappers
  • 3 cloves garlic
  • 1/3 cup diced carrots
  • 1 teaspoon freshly grated ginger
  • 1 medium onion, diced
  • 1/3 cup green onions, finely diced
  • ½ cup thinly sliced green cabbage
  • 1 tablespoon olive oil
  • 1-pound ground pork
  • 12-ounce can water chestnuts, drained and minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 ½ teaspoons soy sauce
  • 2 tablespoons chopped cilantro
  • 1 egg, beaten

Instructions

Press garlic, dice carrots; peel and grate fresh ginger. Dice medium onion and enough green onions to make ½ cup.

Cut one small head of green cabbage into quarters.  Slice ½ cup for this recipe, you can slice or chop the rest to freeze for another recipe.

Heat oil in medium-sized skillet over medium-high heat until shimmering.  Add in onions, garlic, ginger, carrots and cabbage.  Cook 4-5 minutes, until onion is translucent.

Add in the ground pork, and cook another 6-8 minutes, or until pork is cooked through.

Add water chestnuts, salt, pepper, soy sauce, green onion and cilantro.  Cook about 1-2 minutes, then remove from heat.  Let cook until mixture is cool enough to be handled.

Beat egg, set aside.

Make Lumpia:

Take one lumpia or egg roll wrapper and place in diamond shape.  Use Medium Scoop to place @ two tablespoons of pork mixture onto the bottom of the wrapper, being sure to leave approximately 1.5 inches of space at the bottom of the wrapper.

Fold bottom portion over pork, then roll once. Press down both sides close to pork, then fold the sides in like an envelope.  Roll almost to the top, then brush the top point with the egg wash to help seal the lumpia.  Continue to do this until all lumpia are prepared. 

Spray air fryer trays lightly with oil, then place lumpia on trays.  Air Fry 8-10 minutes, until wrappers are crispy, switching trays halfway through.

Serve with sweet chili sauce, if desired. 

That’s it!  We LOVE this recipe, it makes a great appetizer or dinner, and it freezes and reheats beautifully.  Please let me know if you give this a try, or if you have your own recipe.  I would love to hear from you!

Ingredients

  • One 16-ounce package of lumpia or Egg Roll wrappers
  • 3 cloves garlic
  • 1/3 cup diced carrots
  • 1 teaspoon freshly grated ginger
  • 1 medium onion, diced
  • 1/3 cup green onions, finely diced
  • ½ cup thinly sliced green cabbage
  • 1 tablespoon olive oil
  • 1-pound ground pork
  • 12-ounce can water chestnuts, drained and minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 ½ teaspoons soy sauce
  • 2 tablespoons chopped cilantro
  • 1 egg, beaten

Instructions

Press garlic, dice carrots; peel and grate fresh ginger. Dice medium onion and enough green onions to make ½ cup.

Cut one small head of green cabbage into quarters.  Slice ½ cup for this recipe, you can slice or chop the rest to freeze for another recipe.