Thursday, October 10, 2013

Baked Filipino Lumpia

Baked Filipino Lumpia recipe by Barefeet In The Kitchen


My household has truly fallen in love with Filipino Lumpia. While I have loved them for years, my family has now joined me in my adoration for these perfect little bites of heaven. I have made them several times since I originally posted my friend Irene's recipe for Filipino Lumpia.

I was in search of a way to streamline the process and make one of our favorite meals a little simpler to make. I love the taste of the fried lumpia, but the process takes a good bit longer than I typically spend making our dinners. By rolling them in advance and then baking them all at once, I was able to serve a piping hot meal along with a tossed garden salad that I made while these were cooking.

I've adapted this version to include fresh shrimp and fresh mushrooms instead of their canned counterparts. I love the additional shrimp flavor in this recipe.

Baked Filipino Lumpia
recipe adapted from the original Filipino Lumpia
(printable recipe)

1 lb ground pork *
1 can sliced water chestnuts, diced small
1 cup mushrooms, diced small, this was 3 huge mushrooms
1/2 lb cooked shrimp, chopped small
1/4 cup green onions, diced
1/3 cup sweet yellow onion, diced
2 large cloves fresh garlic, pressed
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon pepper
2 teaspoon soy sauce
2 eggs beaten and set aside in a small cup
Lumpia wrappers (if you are lucky enough to live near an oriental market) or spring roll wrappers
2 tablespoons coconut oil, melted (or flavorless oil of your choice)
Sweet and sour dipping sauce, I love this homemade sweet chili sauce

Combine everything except the eggs, oil and wrappers in a large bowl, and mix together with your hands. After everything is mixed together, cover it and let it sit in the fridge for at least an hour or as much as 24 hours before making the rolls.

Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls.  The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.

Carefully peel the wrappers apart and place about a tablespoon of filling on each one. Roll them up into little tubes and seal the edges by dipping a finger into the eggs and then running it along the seam of the wrapper.

Preheat oven to 425 degrees. Place the rolls on a silpat lined baking sheet (or grease the metal baking sheet). Brush the rolls lightly with oil and then place in the oven. Turn the rolls over after 10 minutes cooking and bake about 5 minutes more, or until they are golden brown. (I filled two baking sheets with the rolls and rotated the pans in the oven after I turned the rolls over.) Serve with sweet and sour dipping sauce of your choice. Enjoy!

* The pork can be cooked and crumbled prior to combining with the other ingredients or it can be raw. It will have plenty of time to cook through while baking in the oven. I've made these both ways and they are delicious with either method.

Baked Filipino Lumpia recipe by Barefeet In The Kitchen



{Recipe originally posted 3/7/2012 - updated with better photos 10/10/13}

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31 comments:

  1. Love this! I told you before that I've had Filipino Lumpia before.. now i really need to make them now that you've simplified it!! :)

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  2. Ya know, I was at our Asian Market on Sunday and I walked by the lumpia wrappers and I thought to grab some, but I was in a hurry and didn't - darn! Oh well, it gives me an excuse to go back. Love that you baked these. I would probably try the fried on a weekend, but it would be nice to bake them for a quick weeknight meal. I sooo want to try these!

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  3. My husband and I made these for the 1st time a few months ago. Guests loved it too. Thanks for sharing your recipe - love the water chestnuts.

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  4. wow! love these Im sure If I make to the kids they will eat all!!! nice recipe Mary!

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  5. I have a feeling I would really love these!!!

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  6. These are so pretty! I like pretty food :) There are so many options for this recipe - good one!

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  7. I have some wonton wrappers in my fridge needing a use. Do you think they'd work for this?

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    Replies
    1. Definitely. I've used spring roll, wonton, lumpia, just about any kind of wrapper. The filling is the main attraction here. (Says the lumpia addict)

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  8. What kind of sauces do you like to dip them in?

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    1. Any sweet and sour or sweet and spicy dipping sauces work well for these. I picked up a few different ones to try at the Asian market and at our local grocery store. My husband likes the sweet HOT varieties and I prefer the sweeter slightly spicy varieties. The brand I buy changes almost every time.

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  9. I love lumpia, but haven't had it in like over a decade...what is wrong with me? :-)

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  10. I think you have perfected it Mary. Easier, healthier, added shrimp...you are a Lumpia Goddess! My family would love this for a meal as well!

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  11. Well, these still sound awesome (minus the shrimp and mushroom). I am going to try this for sure.

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  12. Querida María su receta es absolutamente exquisita mis hijos la degustarán haré estos rollitos,abrazos hugs,hugs.

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  13. Delicious! I lived in the philippines when I was a child and learned how to make them....there is nothing tastier!

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    Replies
    1. Will u share your recipe too? ;0)

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    2. I was going to ask the same thing! I wonder how they compare?

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  14. I would love these, they sound so yummy.

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  15. Wow, i already taste that lumpia before. i have a friend name karla that make a lunchbox of lumpia in our luchtime and its amaze me, its good! promise.

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  16. I'm thinking about a version of these for the "anything but" category at the Memphis In May contest this year since there is a Filipino theme, but I'm worried that might be too obvious. So I'm working on that idea.

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  17. These look so good! What is the sauce you serve with them?

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    Replies
    1. Sweet and sour dipping sauces, as spicy or truly HOT as you like!

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  18. Hi Mary.

    I am a Filipino and I this lumpia is like a staple in every Filipino home. I love it too except that Thinking of deep frying them which is the normal way it is cooked makes me eat them less....but wow! Baking them? A must try now...ASAP! Hope it comes out crispy?

    Thanks! Loving your site!

    Chit

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  19. hi these sound wonderful, I am having a party in a few weeks and these would be great things for nibbling. Do you think they would freeze, thinking if they did I would makee them and roll them a few days in advance and froze them.

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    Replies
    1. I think that would probably work, but I've never tried it myself. I'd practice with a batch before the party, if it were me! I'd roll them and then flash freeze them on a tray before transferring to an airtight container. Then you could probably bake them from frozen, just add a few extra minutes. If you try it, let me know how it works for you!

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  20. I made these tonight, exactly like the recipe and they are fabulous! I was going to make them last night and then noted the wait time after mixing so they were even more delicious because of the anticipation. The sweet chili dipping sauce was too spicy for me so I mixed it one to one with peach jam.

    I love your recipes. Thank you so much for sharing them.

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  21. I am a filipina and i think yours is a healthier version of filipino lumpia. I have all the ingredients except chili paste since i do not use that ingredient. Can i substitute chili powder to chili paste?

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    Replies
    1. I wouldn't substitute powder for the paste, but you could use whichever hot chili sauce you like instead.

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  22. On the sauce, can use substitute garlic powder if I do not have the cloves?

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