Baked Lumpia Rolls

From: ColeyU

On May 25, 2009

These were delicious!!!! I followed the recipe except I increased the soy sauce by 1 more tsp in both the meat mixture and the sauce. Also - I did not spray coat my sheet pan before hand and they stuck - next time I will grease the pan lightly first. I also used a food processor to finely chop all the ingredients before adding to the pork - worked really well. My 10 yr old son, me and my husband loved these (other 3 kids wouldn't try them but that meant MORE for momma!) Lastly had about 10 left over that wouldn't fit on the pan - these I turned into wontons and I am making a soup...we'll see...

From: Beautiful Disgrace

On May 22, 2009

These were SO good! My husband loved them! I have made some pretty crappy lumpia before, so when I said i was making lumpia for dinner, the response was less then exciting. I made these exactly how the recipe said except I used spring roll wraps and added more soy sauce. I am always leary making anything I cant taste before I cook, like a meat loaf or these lumpia here because they use raw meat. So I just make a little baby patty with the filling and fry it up really fast to taste it. It was a little bland so I added more soy sauce and it was SO YUMMY!!! This is a keeper for sure and one I will make often! AND THEY ARE BAKED!!! even better! Thank you for sharing!

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: 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!