Posts on Mix In Some Magic may contain affiliate links, which I earn a small commission from. These are provided for your convenience at no price increase to you and help me provide you with great content.
Pongu Lumpia were one of my favorite treats from my last DisneyWorld trip! Actually, we ate them for breakfast and they were delicious! Since then, I can’t stop thinking about them! You can find Pongo Lumpia at Disney’s Animal Kingdom at the World of Avatar. There’s a little stand near Satu’li Canteen called Pongu Pongu that sells them. They are sweet and sugary with just enough tang from the pineapple!
I’ve tweaked Disney’s recipe just a bit to make them simpler to make and I actually found my changes make them taste almost identical to the Pongo Lumpia sold in DisneyWorld. You can find the original recipe from Disney here.
Let’s get started! Don’t let these spring rolls scare you! They are so simple and very easy to work with. I’ll walk you through the process and on your first bite of Pongo Lumpia you’ll be transported to the World of Avatar in Animal Kingdom. Find even more Disney copycat recipes here.
Making Pongo Lumpia
Line a baking sheet with parchment paper or a silicone baking mat.
Carefully separate spring roll wrappers. Egg roll wrappers can be substituted for spring roll wrappers. Cover the wrappers with a moist paper towel to prevent them from drying out and to make rolling easier.
Cut the softened cream cheese into 10 equal pieces. Make sure the cream cheese if very soft enough to spread easily. If it’s too hard it will tear the wrappers. Spread the cream cheese onto the wrapper. You can spread it a little thinner than I did here. Just make sure you leave about 3/4-inch boarder around the edges.
Drain your crushed pineapple well. Press it into the strainer to remove as much liquid as possible. Spread 2-3 tablespoons of crushed pineapple on top of the cream cheese.
Sprinkle 1/2 teaspoon of sugar over the top of the pineapple.
Now you’re ready to roll up your spring rolls! This takes just a little bit of practice, but you’ll get it!
- Lay your spring roll out like a diamond. Fold bottom edge up
- Fold both one side into the center.
- Repeat with the other side.
- Roll the bottom up towards the top, tucking in any pieces that poke out along the way.
- Seal the edges with a little water
Repeat with the remaining spring roll wrappers. The original recipe calls to freeze them for 4 hours or overnight. When I froze mine I found that the outside cooked faster than the inside, so the outside was perfect and the inside was cold. For my second batch, I did not freeze them and found they worked better for me that way.
Preheat a couple inches of oil in a pan to 350 degrees. Make sure you check the temperature of your oil! If it’s too hot they will burn. Fry the Pongo Lumpia for 3 minutes on each side, until golden brown. Drain on paper towels. Roll in extra sugar while they are still hot. They are best served warm(in my opinion) but leftovers are also delicious served cold right out of the fridge.
Pongu Lumpia(Pineapple Cream Cheese Spring Rolls)
Ingredients
- 10 Spring Roll(or Egg Roll) Wrappers
- 1 8oz Cream Cheese Softened
- 1 20oz Can Crushed Pineapple
- 1/2 Cup Sugar
- Cooking oil for frying
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Carefully separate spring roll wrappers. Egg roll wrappers can be substituted for spring roll wrappers. Cover the wrappers with a moist paper towel to prevent them from drying out and to make rolling easier.
- Cut the softened cream cheese into 10 equal pieces. Spread the cream cheese onto the wrapper. Leave about 3/4-inch boarder around the edges.
- Drain your crushed pineapple well. Press it into the strainer to remove as much liquid as possible. Spread 2-3 tablespoons of crushed pineapple on top of the cream cheese.
- Sprinkle 1/2 teaspoon of sugar over the top of the pineapple.
- Roll the spring rolls. Lay your spring roll out like a diamond. Fold bottom edge up. Fold both one side into the center. Repeat with the other side. Roll the bottom up towards the top, tucking in any pieces that poke out along the way. Seal the edges with a little water. Repeat with the remaining spring roll wrappers.
- Preheat a couple inches of oil in a pan to 350 degrees. Make sure you check the temperature of your oil! If it's too hot they will burn. Fry the Pongo Lumpia for 3 minutes on each side, until golden brown. Drain on paper towels. Roll in extra sugar while they are still hot. They are best served warm(in my opinion) but leftovers are also delicious served cold right out of the fridge.
Hey there!
I'm Melissa, your Disney vacation aficionado and full-time mom to four. Whether it's sipping Diet Dr. Pepper or sharing unbeatable Disney planning tips, I'm all about adding a touch of magic to everyday life. Let me help turn your Disney dreams into reality with insider advice and customized planning strategies. Join me on this magical journey and make every Disney adventure unforgettable! Read more...
