Baked Lumpia Rolls

From: atlfitgirl

On Apr 4, 2008

The taste reminded me of "eggrolls" my mom's Filipino friend used to make for parties... I was so happy to find this recipe... I make a lot of eggrolls (spring rolls) but have never made lumpia before. I was thrilled that these were baked... to save on fat and calories!!! I was unsure whether or not to cook the filling before actually rolling them. I just couldn't bring myself to roll them with the raw pork filling... even though this may be correct. I browned my pork first then briefly sauteed all the veggies and cooled the mixture in the fridge for about 30 minutes before I started rolling them. I used spring roll wrappers which are nice and thin... and they fry up so nicely, that I figured they would bake up crispy too. I only made a half recipe and made a tasty dinner out of them! I did spray my baking pan with olive oil before placing the rolls on them and then sprayed the tops of half with olive oil and the other half I brushed with the leftover egg wash to see which method browned and crisped the lumpia to our liking. I personally like the oil sprayed rolls better... they had a delicious and satisfying crunch, while the egg washed lumpia were a little more chewy and crisp on the ends. Both ways browned up beautifully however. I loved the crunch of the water chestnuts and the garlic amount was perfect. Delicious served with the ginger soy dipping sauce. Thanks for posting!!!

From: Ellen Langworthy

On Mar 9, 2008

These were excellent! I made these for a family function and everyone loved them! Thanks!

From: brokedownrage

On Feb 25, 2008

I forgot to add - if you use the regular (small) sized wonton wrappers you actually get 40 rolls not 15 - and on weight watcher they are one point each if you make 40!

From: Bergy

On Dec 9, 2002

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!