Baked Lumpia Rolls

Print PrintShare with Friends


These Filipino appetizer's are awsome! I make these at least 4 times a year and have to double for my family-good luck if your a guest!

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 package wonton wrappers
  • add   1 medium carrot
  • add   1 (8 ounce) can bamboo shoots
  • add   8 cloves garlic
  • add   2 teaspoons soy sauce
  • add   2 teaspoons water
  • add   1 teaspoon cornstarch
  • add   1 large egg
  • add   1 teaspoon soy sauce
  • add   1 teaspoon black pepper
  • add   1 (8 ounce) can water chestnuts
  • add   2-3 teaspoons freshly grated ginger
  • add   1/2 cup distilled white vinegar
  • add   1 medium onion
  • add   1 teaspoon grated fresh ginger
  • add   1/4 cup packed brown sugar
  • add   1 lb ground lean pork


  1. In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
  2. Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
  3. 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.
  4. Roll, brush ends with beaten egg and finish the roll to seal.
  5. Place seam side down on a cookie sheet and repeat until done.
  6. Bake in a preheated 450 degree oven, turning once for around 20 minutes.
  7. They should be cooked through and the wrappers are golden brown.
  8. Serve hot.
  9. You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
  10. To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
  11. Dipping sauce----------------.
  12. In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
  13. Stir over high heat until sugar dissolves.
  14. Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
  15. Remove from heat and stir in ginger.
  16. Makes 2/3 cup and you can double.