Baked Filipino Lumpia

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Baked Filipino Lumpia recipe by Barefeet In The Kitchen

My household has truly fallen in love with Filipino Lumpia. While I have loved them for years, my family has now joined me in my adoration for these perfect little bites of heaven. I have made them several times since I originally posted my friend Irene’s recipe for Filipino Lumpia.

I was in search of a way to streamline the process and make one of our favorite meals a little simpler to make. I love the taste of the fried lumpia, but the process takes a good bit longer than I typically spend making our dinners.

By rolling them in advance and then baking them all at once, I was able to serve a piping hot meal along with a tossed garden salad that I made while these were cooking.

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I’ve adapted this version to include fresh shrimp and fresh mushrooms instead of their canned counterparts. I love the additional shrimp flavor in this recipe.

Baked Filipino Lumpia recipe by Barefeet In The Kitchen

 

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Baked Filipino Lumpia

Recipe adapted from the original Filipino Lumpia

Ingredients 

  • 1 lb ground pork *
  • 1 can sliced water chestnuts diced small
  • 1 cup mushrooms diced small, this was 3 huge mushrooms
  • 1/2 lb cooked shrimp chopped small
  • 1/4 cup green onions diced
  • 1/3 cup sweet yellow onion diced
  • 2 large cloves fresh garlic pressed
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon sugar
  • 1/2 teaspoon pepper
  • 2 teaspoon soy sauce
  • 2 eggs beaten and set aside in a small cup
  • Lumpia wrappers if you are lucky enough to live near an oriental market or spring roll wrappers
  • 2 tablespoons coconut oil melted (or flavorless oil of your choice)
  • Sweet and sour dipping sauce I love this homemade sweet chili sauce

Instructions

  • Combine everything except the eggs, oil and wrappers in a large bowl, and mix together with your hands. After everything is mixed together, cover it and let it sit in the fridge for at least an hour or as much as 24 hours before making the rolls.
  • Open the lumpia wrappers and cut in half to form rectangular strips or in quarters to make bite size rolls.  The lumpia wrappers are larger than most eggroll or spring roll wrappers. If you are using spring roll wrappers, you can cut them in half or leave them the bigger size.
  • 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.
  • Preheat oven to 425 degrees. Place the rolls on a silpat lined baking sheet (or grease the metal baking sheet). 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. (I filled two baking sheets with the rolls and rotated the pans in the oven after I turned the rolls over.) Serve with sweet and sour dipping sauce of your choice. Enjoy!
  • * The pork can be cooked and crumbled prior to combining with the other ingredients or it can be raw. It will have plenty of time to cook through while baking in the oven. I've made these both ways and they are delicious with either method.
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{Recipe originally posted 3/7/2012 – updated with better photos 10/10/13}

 

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Love this! I told you before that I've had Filipino Lumpia before.. now i really need to make them now that you've simplified it!! 🙂

  2. Becki's Whole Life says

    Ya know, I was at our Asian Market on Sunday and I walked by the lumpia wrappers and I thought to grab some, but I was in a hurry and didn't – darn! Oh well, it gives me an excuse to go back. Love that you baked these. I would probably try the fried on a weekend, but it would be nice to bake them for a quick weeknight meal. I sooo want to try these!

  3. Dawnye7 says

    My husband and I made these for the 1st time a few months ago. Guests loved it too. Thanks for sharing your recipe – love the water chestnuts.

    • Mary says

      Definitely. I've used spring roll, wonton, lumpia, just about any kind of wrapper. The filling is the main attraction here. (Says the lumpia addict)

    • Mary says

      Any sweet and sour or sweet and spicy dipping sauces work well for these. I picked up a few different ones to try at the Asian market and at our local grocery store. My husband likes the sweet HOT varieties and I prefer the sweeter slightly spicy varieties. The brand I buy changes almost every time.

  4. geni says

    I think you have perfected it Mary. Easier, healthier, added shrimp…you are a Lumpia Goddess! My family would love this for a meal as well!

  5. Jade says

    Wow, i already taste that lumpia before. i have a friend name karla that make a lunchbox of lumpia in our luchtime and its amaze me, its good! promise.

  6. Chris says

    I'm thinking about a version of these for the "anything but" category at the Memphis In May contest this year since there is a Filipino theme, but I'm worried that might be too obvious. So I'm working on that idea.

  7. Apolita says

    Hi Mary.

    I am a Filipino and I this lumpia is like a staple in every Filipino home. I love it too except that Thinking of deep frying them which is the normal way it is cooked makes me eat them less….but wow! Baking them? A must try now…ASAP! Hope it comes out crispy?

    Thanks! Loving your site!

    Chit

  8. Pam R says

    hi these sound wonderful, I am having a party in a few weeks and these would be great things for nibbling. Do you think they would freeze, thinking if they did I would makee them and roll them a few days in advance and froze them.

    • Mary says

      I think that would probably work, but I've never tried it myself. I'd practice with a batch before the party, if it were me! I'd roll them and then flash freeze them on a tray before transferring to an airtight container. Then you could probably bake them from frozen, just add a few extra minutes. If you try it, let me know how it works for you!