Baked Lumpia Recipes

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.

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.

Steps:

• Make the filling: Heat the oil in a medium pan over medium-high heat.
• Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
• Add the ground pork and cook for about 6 minutes, or until cooked through.
• Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
• Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
• Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
• Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
• Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
• Remove the lumpia from the oil and drain on a wire rack or paper towels.
• Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
• Enjoy!

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.

Steps:

• Combine the ingredients in a mixing bowl and set aside for an hour before use.

Steps:

• Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
• In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
• Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
• You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.

Steps:

• For the lumpia: Peel and dice the apples into 1/2-inch pieces.
• Melt the butter in a large saute pan over medium heat. Add the apples and cook until just beginning to soften, 3 to 5 minutes.
• Whisk together the brown sugar, cornstarch, nutmeg, allspice, salt and 1/2 teaspoon of the cinnamon in a medium bowl. Sprinkle the spiced sugar over the apples and continue to cook, stirring occasionally, until the apples have softened and cooked down to half their size and the sauce has a compote-like consistency, about 3 minutes more. Turn off the heat and let cool.
• Beat the egg with 1 tablespoon water in a small bowl. Place 1 egg roll wrapper on a clean work surface, orientated in a diamond shape. Place a heaping 1/4 cupful of the apple mixture onto the lower half of the wrapper. Fold the bottom point up and over the filling, tucking the ends snugly. Fold the side points in towards the center. Brush the remaining top point along the edge with egg wash, and then roll up the filling to completely seal. Repeat with the remaining filling and wrappers.
• Stir together the granulated sugar with the remaining 1/2 teaspoon cinnamon in a shallow bowl or pie plate.
• Line a baking sheet with a wire rack. Add enough oil to come 2 inches up the sides of a heavy-bottomed pot or Dutch oven. Clip a deep-fry thermometer onto the side and heat to 365 degrees F. When the oil has come up to temperature, add the lumpia, 5 or 6 at a time (depending on the size of your pot) and cook until golden brown, rotating halfway through, 4 to 5 minutes. Remove with a spider and drain on the prepared baking sheet. While still warm, toss the lumpia in the cinnamon-sugar to coat, shaking off excess. Repeat with the remaining lumpia.
• For the whipped cream: Add the heavy cream and confectioners' sugar to a chilled large bowl and whip with a hand mixer to soft peaks.
• Cut the lumpia in half and serve with a dollop of sweetened whipped cream.