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Home / Recipes / Lumpia, Baked Filipino Eggroll
Recipes

Lumpia, Baked Filipino Eggroll

Written by Brianna Tam Comment on Lumpia, Baked Filipino Eggroll
Lumpia, Baked Filipino Eggroll

Overview

Cals/serving
Servings
331
4
Prep time
Cook time
Total time
10 mins
20 mins
30 mins

This next recipe will really be a great idea of an appetizer or finger food for your next party. Loaded with healthy ingredients-veggies, this vegetarian lumpia is super yummy and crispy at the same time. 

You can fry them, or just bake them like shown in this recipe. Either way will work, but the baked way is highly recommended for a much healthier version.

You don’t have to think, just go and grab your favorite veggies and make your own vegetarian lumpia. If you like the meat version, you can use shredded chicken in this recipe as well.

Ingredients

Lumpia, Baked Filipino Eggroll

  • 2 tablespoon of coconut oil or vegetable oil (for saute)
  • 1 small red shallot, minced
  • 3–4 cloves of garlic, minced
  • 1 small sweet potato, cubed
  • 1 small potato, cubed
  • 1 medium carrot, cubed
  • 1 tablespoon of soy sauce
  • 1 teaspoon salt
  • Pinch of pepper
  • ½ lb phyllo dough
  • 1 tbsp.vegetable oil for brushing

Directions

Lumpia, Baked Filipino Eggroll

  1. Heat a nonstick pan or wok over medium heat and add oil. Add the onions, garlic and saute for 1 minute or until it becomes translucent.
    Sautee Onions
  2. Add sweet potatoes, potatoes, and cover with a lid for about 3 minutes.
  3. Add carrot, soy sauce, salt, pepper, and stir-fry for about 3-5 minutes. Adjust seasoning by adding more salt to taste.
    Add Sweet Potatoes and Potatoes
  4. Let the whole filling chill and fill phyllo dough. Using your finger, brush the edges with a little water then seal completely. It must be tightly secured.
    Roll Lumpia Eggrolls
  5. Arrange them on a baking pan lined with parchment paper and brush them with vegetable oil.
  6. Bake in a heated oven at 350 F or 180 C degrees for about 10-15 minutes.

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