Best 3 Baked Lumpia Recipes

BAKED LUMPIA

Steps:

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

BAKED LUMPIA ROLLS

Steps:

• In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce, salt and pepper.
• Stir mixture until thoroughly combined at this point you can cover and stick in the fridge over night.
• I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness be reasonable-and the length of the wrapper. Roll and brush ends with beaten egg and finish the roll to seal.
• Place seam side down on a cookie sheet and repeat until done.
• Bake in a preheated 450° oven, turning once for around 20 minutes. They should be cooked through and the wrappers are golden brown.

BAKED WEIGHT WATCHERS LUMPIA AND DIPPING SAUCE

Steps:

• 1. FOR THE SAUCE: In a 2-quart sauce pan combine all ingredients. Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps. Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly. Set aside to cool to room temperature.
• 2. In a large bowl combine the pork, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce. Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
• 3. Lay out wrappers, roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper. (do not make too thick or meat wont cook) Roll, brush ends with beaten egg and finish the roll to seal.
• 4. Place seam side down on a cookie sheet sprayed with cooking spray and repeat until done. (I also spray a fine mist of cooking spray on top of the rolls before cooking as well) Bake in a preheated 450 degree oven, turning once for around 20 minutes.
• 5. You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or freeze. To reheat bake on baking sheet in a 450 oven for 10 minutes-turn rolls once. (no need to thaw!)