Today I am going to teach you how to make super crispy Lumpia in the oven. No frying or even an air fryer needed. Just the oven.
Yes, yes and yes you can bake your Lumpia and make it super crispy. The key is to precook the filling and really coat the Lumpia rolls with oil so it does not dry out.
This method is for anyone that does not like to fry or just prefers Lumpia that is not so oily.
The kind of meat you choose also makes a difference. Also the more fat the better so go for ground pork with a higher fat content.
Lumpia Ingredients
Olive Oil - You can actually use any oil that you like. We are going to use the oil both to cook the filling and to brush on the lumpia to make it crispy.
Ground Pork - Use 1 pound of ground pork that is pretty fatty. Aim for 80% meat and 20% fat or even higher. Usually the pork sold at Asian markets are more fatty then the ones from mainstream grocery stores.
Green Onion - 4 to 5 green onion stalks is good. We will need both the white and green parts. Cut into small pieces.
Garlic - I am cheating here by using garlic and a tube. Gah! I know such a bad Filipino, but I don't like peeling and chopping garlic. If you like doing that you will need a whole blub of garlic. Makes about 2 tablespoons of minced garlic. The more the better!
Potato - I like using russet for this recipe. The potato does not fall apart. Cut into small cubes. One regular sized potato is good that would give you between 1 to 1 ½ cups cubed potato.
Sweet Potato - Use the orange kind and cut it the same size and shape as the potato. Try to get it the same size as your potato.
Green Beans - For a hint of green you will need 12-14 string beans that has been cut small, just like the size of the potatoes.
Jicama / Singkamas - This is totally optional as you really can't taste it. Ha. If you do use the singkamas make sure it's the same size as the potatoes and cut in the same size cubes. It also adds more bulk to the filling so you can make more crispy lumpia.
Fish Sauce / Patis - For flavor of course! Start with 2 tablespoons and then add more to your taste.
Soy Sauce / Toyo - Just like the patis start with 2 tablespoons and then add more to your taste.
Lumpia Wrapper - It really doesn't matter if your wrapper is the traditional Filipino one's that are more thin or the Chinese version that is more thick. If you used all the same vegetables that I did you will make about 46 crispy lumpia.
Corn Starch - This will be our glue. Mix 2 tablespoons of cornstarch with 1 teaspoon of water.
Water - Use with the cornstarch to make lumpia glue.
How to Make The Crispy Lumpia Filling
Brown the Pork
Heat up 2 tablespoons of olive oil in in a large skillet or pot. Use medium to high heat.
Once the oil is hot add in the minced pork. Break it into smaller and smaller pieces as it starts to brown.
Cook for 5 minutes until completely cooked through.
Add the Aromatics
Once the minced pork has cooked add in the green onions and garlic.
Stir through and cook for 1 minute.
Time for veggies!
Now add in the potato and sweet potato. These take more time to cook so we add these first.
Keep Cooking
Cook the potatoes until you see the russet potatoes look more transparent. It will take about 3-5 minutes depending on how hot your pan is.
Add the crispy veg and season.
Turn off the heat and add in the singkamas and green beans. These don't need to be cooked as you want them to have a slight crunch.
Add in the patis and soy sauce starting at 2 tablespoons each and add more to your taste.
Cool Down
Transfer the cooked lumpia filling to a shallow container to fully cool down to room temperature. If you try to fill the lumpia wrapper with hot filling it will rip.
So make sure it's at room temperature before you start rolling.
How To Roll Lumpia
Get the Wrappers Ready
While you are waiting for the filling to cool down, it's a good time to peel apart the lumpia wrappers. Have about 50 ready in case there are rips.
Cover the prepared wrappers with slightly moist kitchen towel so that it doesn't dry out.
Make the Glue!
Instead of just plain water we are going to mix 2 tablespoons of cornstarch with 1 tablespoon of water. It should be slightly runny but not so runny.
How to wrap crispy lumpia
Place a wrapper on a plate.
Filling
Add 1 ice cream scoop of filling near the middle end of the wrapper.
Fold 1
Fold the sides to the middle.
Fold 2
Fold the bottom to the middle and use your fingers to tightly roll the lumpia.
Glue
At the top fold the end bits a little and then brush with the cornstarch mixture and roll it fully closed.
Brush again.
Once it is all rolled up brush a bit more of the cornstarch on the other side to fully close.
Repeat this process about 45 more times. Making lumpia is a great group activity. Just make sure everyone has clean hands and is not sick.
On your own it will probably take you 20-30 minutes to roll all the lumpia,
How To Make Crispy Lumpia In The Oven
Prep The Oven
Now we will make it crispy! Pre-heat your oven to 400F.
Line a baking sheet with with foil and brush with olive oil.
Place about 12 lumpia on the sheet making sure they are at least 1 inch apart.
Brush with olive oil
Next we will brush each lumpia roll with olive oil. Make sure it is saturated all over and even the sides.
Bake the Crispy Lumpia
Bake the crispy lumpia for 10 minutes.
Flip 2 times
Then take out of the oven and flip and bake for a further 10 minutes.
Take it out again and flip one more time and cook for another 10 minutes.
It should take about 30 minutes to get super crispy lumpia in the oven.
All Done
Your lumpia should be brown and crispy all over. Transfer to a serving platter.
How To Serve Your Super Crispy Lumpia
First let's make the sawsawan or dip. My family likes it with a vinegar dip with lots of garlic and pepper.
To make it add 3 cloves of garlic that has been crushed and minced. Pour ½ cup of Datu Puti vinegar in a bowl and add in the garlic. Season with salt and pepper to your taste.
Of course you can also serve it with banana ketchup for something more mild.
To serve place on a large platter with the dipping sauces on the side.
Then eat up!
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Equipment
- Large Pot or Skillet
- Baking Sheet
- Foil
Ingredients
Filling
- 1 Bottle Olive Oil We are not going to use the whole bottle but just have it handy as we are going to use it for the filling and the crispy lumpia rolls.
- 1 Pound Ground Pork
- 4-5 Stalks Green Onion cut small
- 1 Whole Blub Garlic Crushed and Minced
- 1 Medium Russet Potato peeled, rinsed and cut into small cubes Makes about 1 to 1 ½ cup
- 1 Medium Sweet Potato peeled, rinsed and cut into small cubes Makes about 1 to 1 ½ cup
- 12-14 Green Beans cut into small pieces
- 1 Medium Jicama peeled, rinsed and cut into small cubes Makes about 1 to 1 ½ cup
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Soy Sauce
For Wrapping
- 50 Lumpia Wrappers
- 2 Tablespoons Cornstarch
- 1 Teaspoon Water
Sawsawan / Dip
- ½ Cup Vinegar
- 3 Cloves Garlic peeled and minced
- Salt and Pepper to taste
Instructions
Make the Filling
- Heat up 2 tablespoons of olive oil in in a large skillet or pot. Use medium to high heat.Once the oil is hot add in the minced pork. Break it into smaller and smaller pieces as it starts to brown. Cook for 5 minutes until completely cooked through.
- Once the minced pork has cooked add in the green onions and garlic. Stir through and cook for 1 minute.
- Now add in the potato and sweet potato. These take more time to cook so we add these first. Cook the potatoes until you see the russet potatoes look more transparent. It will take about 3-5 minutes depending on how hot your pan is.
- Turn off the heat and add in the singkamas and green beans. These don't need to be cooked as you want them to have a slight crunch. Add in the patis and soy sauce starting at 2 tablespoons each and add more to your taste.
- Transfer the cooked lumpia filling to a shallow container to fully cool down to room temperature. If you try to fill the lumpia wrapper with hot filling it will rip.So make sure it's at room temperature before you start rolling.
- While you are waiting for the filling to cool down, it's a good time to peel apart the lumpia wrappers. Have about 50 ready in case there are rips.Cover the prepared wrappers with slightly moist kitchen towel so that it doesn't dry out.
Wrap The Lumpia
- While you are waiting for the filling to cool down, it's a good time to peel apart the lumpia wrappers. Have about 50 ready in case there are rips.Cover the prepared wrappers with slightly moist kitchen towel so that it doesn't dry out.
- Instead of just plain water we are going to mix 2 tablespoons of cornstarch with 1 tablespoon of water. It should be slightly runny but not so runny. Add more water or cornstarch as needed.
- *For visuals scroll up to the post*Place a wrapper on a plate.Add 1 ice cream scoop of filling near the middle end of the wrapper or about 2 tablespoons.Fold the sides to the middle.Fold the bottom to the middle and use your fingers to tightly roll the lumpia.At the top fold the end bits a little and then brush with the cornstarch mixture and roll it fully closed.Once it is all rolled up brush a bit more of the cornstarch on the other side to fully close.Repeat this process about 45 more times. Making lumpia is a great group activity. Just make sure everyone has clean hands and is not sick.On your own it will probably take you 20-30 minutes to roll all the lumpia.
Bake The Lumpia
- Now we will make it crispy! Pre-heat your oven to 400F.Line a baking sheet with with foil and brush with olive oil.Place about 12 lumpia on the sheet making sure they are at least 1 inch apart.
- Next we will brush each lumpia roll with olive oil. Make sure it is saturated all over and even the sides.
- Bake the crispy lumpia for 10 minutes.Then take out of the oven and flip and bake for a further 10 minutes.Take it out again and flip one more time and cook for another 10 minutes.It should take about 30 minutes to get super crispy lumpia in the oven.
- Your lumpia should be brown and crispy all over. Transfer to a serving platter.
Make Sawsawan
- To make it add 3 cloves of garlic that has been crushed and minced. Pour ½ cup of Datu Puti vinegar in a bowl and add in the garlic. Season with salt and pepper to your taste.
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