Baked Lumpia

Mikekey *


Baked, not fried, so a bit healthier.

★★★★★ 2 votes
2 Hr 30 Min
15 Min


1 lb
ground pork (lean)
1 can(s)
water chestnuts, drained and minced
1 c
minced fresh mushrooms
1/2 lb
cooked shrimp, minced
1/4 c
green onion, minced
2 clove
garlic, minced
3/4 tsp
3/4 tsp
1/2 tsp
black pepper
2 tsp
soy sauce
2 large
eggs, beaten
1 pkg
lumpia wrappers, or spring roll wrappers
2 Tbsp
vegetable oil


1Partially cook ground pork in a skillet and drain off any fat. Let cool.
2Combine 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.
3Open the lumpia wrappers and cut in half to form rectangular strips.
4Carefully 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.
5Preheat oven to 425 degrees. Line baking sheets with parchment paper or silpat.
6Brush 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.
7Serve with sweet and sour dipping sauce of your choice.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Filipino