55 Reviews of Baked Lumpia Rolls

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!

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: Miss Erin

On Feb 21, 2002

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!

From: Tom

On Mar 24, 2002

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.

From: bratty

On May 23, 2002

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.

From: Zobeed

On Mar 18, 2002

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.

From: KeyWee

On Feb 18, 2002

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!

From: Sackville

On Apr 30, 2004

The filling was quite tasty, and I didn't find the 8 cloves of garlic overwhelming at all. However, I got more like 20 rolls out of this recipe — not 60 — and I also found they released a lot of water while baking, which made the wraps a bit soggy and some cracked. When I reheated them, I brushed them with oil and that helped them crisp up nicely so the finished product was okay. Next time though, I might stir fry the carrot and onion first to try and make the mix a little drier.

From: quiltingstitch

On Aug 5, 2004

This is an excellent recipe. It was easy to prepare and very tasty. Next time I make it, I may substitute some shredded cabbage for the bamboo shoots.

From: The Crazy Chef

On Jul 28, 2003

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.