OverviewCals/servingServings3314 Prep timeCook timeTotal time10 mins20 mins30 minsThis 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. IngredientsLumpia, Baked Filipino Eggroll2 tablespoon of coconut oil or vegetable oil (for saute)1 small red shallot, minced3–4 cloves of garlic, minced1 small sweet potato, cubed1 small potato, cubed1 medium carrot, cubed1 tablespoon of soy sauce1 teaspoon saltPinch of pepper½ lb phyllo dough1 tbsp.vegetable oil for brushingDirectionsLumpia, Baked Filipino Eggroll 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. Add sweet potatoes, potatoes, and cover with a lid for about 3 minutes. Add carrot, soy sauce, salt, pepper, and stir-fry for about 3-5 minutes. Adjust seasoning by adding more salt to taste. 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. Arrange them on a baking pan lined with parchment paper and brush them with vegetable oil. Bake in a heated oven at 350 F or 180 C degrees for about 10-15 minutes. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.