Ingredients for Baked Lumpia Rolls
- 1 lb ground pork
- 1 cup shredded carrots
- 1/2 cup chopped onion
- 1/2 cup chopped water chestnuts
- 1/2 cup chopped bamboo shoots
- 2 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1/2 cup soy sauce
- 1/2 tsp black pepper
- 30-40 wonton wrappers
- 1 egg, beaten
- 1/2 cup brown sugar
- 1/4 cup distilled white vinegar
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tbsp grated fresh ginger
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Lumpia Rolls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Lumpia Rolls
- In a large bowl, combine 1 lb ground pork, 1 cup shredded carrots, 1/2 cup chopped onion, 1/2 cup chopped water chestnuts, 1/2 cup chopped bamboo shoots, 2 cloves minced garlic, 1 tbsp grated ginger, 1/4 cup soy sauce, and 1/2 tsp black pepper.
- Stir the mixture until thoroughly combined. Cover and refrigerate overnight for optimal flavor (optional).
- Lay out approximately 10 lumpia wrappers at a time on a clean surface. Place about 2 tablespoons of the meat mixture onto the center of each wrapper.
- Roll the mixture tightly into cigar shapes, about the thickness of your finger and the length of the wrapper. Brush the ends with beaten egg to seal.
- Place the lumpia seam-side down on a baking sheet. Repeat until all the filling is used.
- Bake in a preheated 450°F (232°C) oven for 20 minutes, turning halfway through, until the wrappers are golden brown and the filling is cooked through.
- Serve hot! Enjoy these delicious lumpia immediately.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 4 weeks.
- To reheat, bake on a baking sheet in a 450°F (232°C) oven for 10 minutes, turning once.
- **Dipping Sauce:** In a 3-quart saucepan, combine 1/2 cup brown sugar, 1/4 cup white vinegar, 1/4 cup soy sauce.
- Stir over high heat until the sugar dissolves completely.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water. Add this mixture to the saucepan and stir until the sauce boils and thickens.
- Remove from heat and stir in 1 tablespoon of grated ginger.
- This makes about 2/3 cup of dipping sauce. Double the recipe if needed.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
21g
Fat
12g
Carbs
3g
