Yes, You Can Cook Crispy Lumpia In The Oven!

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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.

Prep Time1

Cook Time40

Total Time1 40

Course: Appetizer, Lunch, Main Course, Merienda

Cuisine: Filipino

Servings: Lumpia

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

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.

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.

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.

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.