Baked Filipino Lumpia

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 our favorite new treat a little simpler to create. 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.

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

Baked Filipino Lumpia

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 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)

Combine all ingredients in 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. I found it was easiest to roll them all in an assembly line and then cook them in batches.

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 dipping sauces of your choice and Enjoy!

Click here for printable recipe