Best 3 Baked Lumpia Recipes
Embark on a culinary adventure with our tantalizing Baked Lumpia, a delectable Filipino spring roll that promises an explosion of flavors in every bite. Savor the crispy, golden-brown wrapper encasing a savory filling of ground pork, bamboo shoots, carrots, and flavorful seasonings. Experience a symphony of textures as you bite into the tender meat, crunchy vegetables, and soft wrapper, all harmoniously blended together. Indulge in the traditional Pork Lumpia, where ground pork takes center stage, or explore variations like the Vegetable Lumpia, bursting with the goodness of fresh and crisp vegetables, or the Seafood Lumpia, a delightful combination of succulent shrimp and fish. Each recipe offers a unique twist on this classic dish, catering to diverse palates and preferences. Prepare to be captivated by the Baked Lumpia's irresistible charm and embark on a culinary journey that will leave you craving more.
Here are our top 3 tried and tested recipes!
BAKED LUMPIA
Baked, not fried, so a bit healthier.
Provided by Mikekey *
Categories Meat Appetizers
Time 2h45m
Number Of Ingredients 13
Steps:
- 1. Partially cook ground pork in a skillet and drain off any fat. Let cool.
- 2. Combine everything except the eggs, wrappers and oil in a large bowl, and mix together with your hands. After everything is mixed together, cover the bowl and refrigerate for at least an hour or as much as 24 hours before making the rolls.
- 3. Open the lumpia wrappers and cut in half to form rectangular strips.
- 4. 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.
- 5. Preheat oven to 425 degrees. Line baking sheets with parchment paper or silpat.
- 6. 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.
- 7. Serve with sweet and sour dipping sauce of your choice.
BAKED LUMPIA ROLLS
Make and share this BAKED LUMPIa ROLLS recipe from Food.com.
Provided by foodart
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce, salt 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 and 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° oven, turning once for around 20 minutes. They should be cooked through and the wrappers are golden brown.
BAKED WEIGHT WATCHERS LUMPIA AND DIPPING SAUCE
These Filipino appetizers are awesome! Typically, these would be deep fried in oil in a wok - but that's not how we roll in our healthy household! Included in this recipe is a way to bake them in the oven! Depending on how much pork/veggie ratio you have and how many rolls you come up with - you can get these babies down...
Provided by Hope Vaillancourt
Categories Other Appetizers
Time 1h20m
Number Of Ingredients 20
Steps:
- 1. FOR THE SAUCE: In a 2-quart sauce pan combine all ingredients. Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps. Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly. Set aside to cool to room temperature.
- 2. In a large bowl combine the pork, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce. Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
- 3. Lay out wrappers, roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper. (do not make too thick or meat wont cook) Roll, brush ends with beaten egg and finish the roll to seal.
- 4. Place seam side down on a cookie sheet sprayed with cooking spray and repeat until done. (I also spray a fine mist of cooking spray on top of the rolls before cooking as well) Bake in a preheated 450 degree oven, turning once for around 20 minutes.
- 5. You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or freeze. To reheat bake on baking sheet in a 450 oven for 10 minutes-turn rolls once. (no need to thaw!)
Tips:
- Spring roll wrappers: Use fresh spring roll wrappers as they are more flexible and easier to work with. If using dried wrappers, soak them in warm water for a few minutes to soften before using.
- Filling: The filling should be moist and flavorful. Add a variety of vegetables, proteins, and herbs to create a filling that is both delicious and nutritious.
- Folding: Fold the spring rolls tightly to prevent the filling from leaking out. You can use a variety of folding techniques, such as the traditional triangle fold or the egg roll fold.
- Baking: Bake the spring rolls at a high temperature until they are golden brown and crispy. This will help to ensure that the spring rolls are cooked through and that the filling is heated evenly.
- Dipping sauce: Serve the spring rolls with a dipping sauce of your choice. Some popular dipping sauces include sweet and sour sauce, hoisin sauce, and chili sauce.
Conclusion:
Baked lumpia is a delicious and easy-to-make appetizer or snack. With a variety of fillings and dipping sauces to choose from, there is sure to be a baked lumpia recipe that everyone will enjoy. So next time you are looking for a quick and easy appetizer, give baked lumpia a try!
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