BAKED LUMPIA
Baked, not fried, so a bit healthier.
Provided by Mikekey *
Categories Meat Appetizers
Time 2h45m
Number Of Ingredients 13
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.
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
BAKED LUMPIA ROLLS
These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest!
Provided by Diana Adcock
Categories Pork
Time 35m
Yield 60 rolls, or so, 15 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce 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, 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 degree oven, turning once for around 20 minutes.
- They should be cooked through and the wrappers are golden brown.
- Serve hot.
- 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.
- To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
- Dipping sauce----------------.
- In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
- Stir over high heat until sugar dissolves.
- Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
- Remove from heat and stir in ginger.
- Makes 2/3 cup and you can double.
Nutrition Facts : Calories 128.2, Fat 6.8, SaturatedFat 2.5, Cholesterol 34.2, Sodium 96.2, Carbohydrate 10.2, Fiber 1.1, Sugar 5.3, Protein 6.5
BAKED LUMPIA DIPPING SAUCE
Make and share this Baked Lumpia Dipping Sauce recipe from Food.com.
Provided by foodart
Categories Filipino
Time 10m
Yield 1 cups
Number Of Ingredients 6
Steps:
- Combine the ingredients in a mixing bowl and set aside for an hour before use.
Nutrition Facts : Calories 210.3, Fat 0.3, SaturatedFat 0.1, Sodium 8062.4, Carbohydrate 28.5, Fiber 2.4, Sugar 16.8, Protein 16.3
TURKEY LUMPIA
This twist on a Filipino favorite is a delicious appetizer or party treat. Enjoy with sweet chili sauce for dipping.
Provided by Linda Caprice Jordan Diaz
Time 40m
Yield 30
Number Of Ingredients 10
Steps:
- Line a cookie sheet with waxed paper.
- Combine turkey, egg, onion, garlic, cumin, Creole seasoning, salt, and pepper in a bowl. Mix well with your hands.
- Position a wonton wrapper on a cutting board so it looks like a diamond. Spread a heaping teaspoonful of the turkey mixture in a horizontal line across the bottom third of the wrapper. Fold over the bottom corner and roll once. Fold over the two side corners and roll again to secure. Dampen the top corner with a little cool water. Roll up and press to seal.
- Place the roll on the prepared cookie sheet. Repeat with remaining rolls, arranging them in a single layer. Freeze until ready to fry.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the lumpia in batches, about 3 minutes per batch. Remove from the oil and cut in half. Fry again for 30 seconds. Drain on paper towels.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 9.2 g, Cholesterol 18.7 mg, Fat 3 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 0.6 g, Sodium 190 mg, Sugar 0.2 g
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- 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!
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