Baked Lumpia Rolls

Baked Lumpia Rolls

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Serves: 15,Yield: 60rolls, or so

    • About This Recipe

    “These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family – good luck if you’re a guest!”

    Ingredients

  • 1lbground lean pork
  • 1mediumcarrot, chopped fine
  • 1mediumonion, chopped fine
  • 1 (8ounce) cans water chestnuts, drained and chopped fine
  • 1 (8ounce) cans bamboo shoots, drained and chopped fine
  • 8garlic cloves
  • 1teaspoongrated fresh ginger
  • 2teaspoonssoy sauce
  • 1teaspoonblack pepper
  • wonton wrapper, 1 package
  • 1largeegg

    • Dipping Sauce

  • 1/4 cuppacked brown sugar
  • 1/2 cupdistilled white vinegar
  • 1teaspoonsoy sauce
  • 2teaspoonswater
  • 1teaspooncornstarch, mixed with the water
  • 2 -3teaspoonsfreshly grated ginger

    • Directions

  • In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
  • Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
  • I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
  • Roll, brush ends with beaten egg and finish the roll to seal.
  • Place seam side down on a cookie sheet and repeat until done.
  • Bake in a preheated 450 degree oven, turning once for around 20 minutes.
  • They should be cooked through and the wrappers are golden brown.
  • Serve hot.
  • You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
  • To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
  • Dipping sauce—————-.
  • In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
  • Stir over high heat until sugar dissolves.
  • Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
  • Remove from heat and stir in ginger.
  • Makes 2/3 cup and you can double.

    • Reviews

  • “Wow!I loved these, as did everyone else at my party.The sauce was the best part for me, tangy and sweet.Another great recipe, Thanks.I chopped everything in my little food chopper and grated my ginger with my microplane zester and it was a breeze.My fiance was very excited, he said “Honey, you made eggrolls!”It’s something I’ve never tried to do, next up, fried rice!”

  • “This is the second time that I have made & reviewed this recipe.This time I used ground turkey – they are very good but the pork is better.It is so easy to keep some of these in the freezer and just pop them out and into the oven when company comes.The sauce is fabulous and only takes a few minutes to make.I like to make it a few hours in advance to let the flavors blend but have also made it in the last minute and it is still very good.I have served this sauce with my pot stickers and also Empanadas – very versatile, tasty sauce.I think of you Diana and thank you every time I serve them.My freezer stays happy when I have a tin of Lumpias in it!”

  • “Baking the Lumpia Rolls was good. But the 8 cloves of garlic was too much. I cut it to 3 cloves and still very strong on the garlic. Next time will cut to 1 clove for this recipe.I love garlic but not to overpower the taste of the lumpia. I use 1 large carrot to give it some sweetness.The sauce using 1/4 cup of brown sugar was too sweet. So I cut the sugar down to 1 tablespoons and used 4 tablespoon rice vinegar, 2 tablespoons of soy sauce.4 tablespoons of water.This will be tandy & sweet. Been making egg rolls for 40 years.This sauce will not overpower the Lumpia just give it the right flavor to enjoy.”

  • “really good appetizer. in my opinion, the sauce is what makes this recipe. it was a little too vinegary for me, but i just dumped in some extra brown sugar, and it was great.a little effort to prepare, but worth it in the end.”

  • “This was ok.WAY too vinegary for me AND all my guests.Next time I’ll cut down on the vinegar and maybe use different ground meat.”

  • “Oh yes thank you!My nieghbor growing up always made these for partys and any left over was sent to our house because my sister and I loved them so much.”

  • “Excellent flavor (although a little time-consuming to make – but worth it!).We had these for dinner (sometimes have “appetizer meals”) and they were delicious!I would double the sauce amount next time (DH is a big dipper!).Thanks, Diana!”

  • “The flavors worked so nicely together in this recipe.Favorable reviews all around.Used actual lumpia wrappers versus wonton wrappers, don’t know if there is much difference but I had far fewer than the 60 rolls indicated.I would defintely make these again.”

  • “This is for the dipping sauce –A 5* sauce. I make lumpia all the time & have hunted for a good sauce recipe–well Di has done it; this is perfect for Lumpia–& baking is the only way to go for me! Fry no more…they came out crisp & perfect!”

  • “Very good.My prep time was about 30-45 minutes and I used a food processor to speed the work!I forgot to add the garlic, but the end result was still excellent–next time I will remember to add the garlic.I will also double the dipping sauce since mine cooked down considerably.”

  • “This is a highly recommended recipe. It taste really good. My young daughter didnt like bamboo shoots so I substituted bean sprouts and it still tasted great because of the sauce. Way to go Diana…u have plenty of good recipes.”

  • “Amazing!!!!Took half of forever for my uncoordinated hands to wrap the darned things, but oh so worth it!!!People wanted to know what caterer I bought them from — they were amazed that they were home made!!!Will make again and again…”

  • ” I made these up one night and froze them on sheet trays unbaked. (I did a tester on 5 before freezing and baked them in the toaster oven for the specified time–tasted good) Last night I fried these in veg oil and enjoyed them better than baking.These were great.I looked at the previous reviews and decreased garlic to 1/2 and replaced bamboo w/ bean sprouts.”

  • “Great Rolls! Everyone loved them. Amazing recipe. It took me an hour of prep time but the rolls made it worth every second. “

  • “This was great – didn’t change a thing. They vanished fast. I was planning to make a batch of sausage rolls for a Christmas party but was pipped at the post by someone else. GOOD – these are much better – will go down a treat.”

  • “An easier version of the lumpia is to substitute cooked prawns and roll in rice paper wrappers.All else staysthe same just no cooking”

  • “This was a very good recipe.My crowd gave feedback and everyone was very impressed.I would suggest altering your recipe to add that non-stick spray should be used on the cookie sheets.Thanks for the recipe Di.”

  • “I really like these! I substituted the pork for Morningstar Farms Meal Starters Crumbles as I am vegetarian. I also put peas instead of water chestnuts and bamboo shoots. The sauce is really yummy. I didn’t have white vinegar so I used red wine vinegar and it worked fine for me. Fried would probably be so much yummier, but baked is a fantastic healthier option.”

  • “Excellent!I think these are going to be made several times a month for dinner.It’s the perfect finger/dipping food for kids and the adults love them as well.The recipe is perfect as is, but I made some adjustments the second time because I didn’t have some of the ingredients.The second time I made these I used ground turkey, which really doesn’t have as much flavor as the pork.My kids aren’t vegetable averse, but I grated some zucchini and cabbage and added them into the meat mixture, they couldn’t even tell.I dropped the garlic down to 2 cloves and added a tablespoon of hoisin sauce and a few drops of sesame oil for a different flavor.The baking method works beautifully.Thanks for the recipe, we’ll be making this time and again!”

  • “Hey Di, fiance and I loved these! I usually make my own version of egg rolls, but wanted to change it up so tried these. I used tofu instead of meat, so I added a little more soy sauce to make up for flavor. I think I rolled them too thick, but they were still great! The sauce was also a little vinegary for us–I added more brown sugar but it didn’t quite do it for us. I think next time I’ll add less vinegar and cook it for longer. Anyway, thanks for the great recipe–I’ll make these a LOT!”

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