Lumpia is a beloved Filipino staple — crispy, savory, and perfect for sharing. Traditional lumpia is deep-fried, which adds extra fat and calories. But with a few simple swaps, you can make a lighter version that's just as satisfying. This baked lumpia keeps all the flavor and crunch while cutting way back on oil. Perfect as an appetizer, snack, or part of a balanced meal.

Prep time: 20 min | Cook time: 20 min | Total: 40 min

Ingredients (makes about 20 rolls)

• 1 lb. ground turkey (or lean ground pork)
• 1 cup shredded carrots
• 1 cup finely shredded cabbage
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 Tbsp. low-sodium soy sauce
• 1 tsp. sesame oil
• 1/2 tsp. ground black pepper
• 20 lumpia wrappers (spring roll wrappers)
• Cooking spray (olive oil or avocado oil)
• Optional dipping sauce: rice vinegar + minced garlic + a pinch of sugar

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.

2. In a large skillet over medium-high heat, cook the ground turkey until browned, breaking it up as it cooks. Drain any excess liquid.

3. Add the carrots, cabbage, onion, and garlic. Cook for 3–4 minutes until the vegetables soften. Stir in soy sauce, sesame oil, and black pepper. Remove from heat and let cool slightly.

4. Place about 2 tablespoons of the filling on the corner of a lumpia wrapper. Roll tightly, folding in the sides as you go. Seal the edge with a dab of water. Repeat with remaining wrappers.

5. Place the lumpia seam-side down on the baking sheet. Lightly spray the tops with cooking spray.

6. Bake for 18–20 minutes, flipping halfway through, until golden and crispy.

Healthier Swap Highlight: Baking instead of deep-frying cuts the fat by more than half while keeping that satisfying crunch. Using lean ground turkey and loading up on vegetables makes these lumpia a protein-packed, fiber-friendly snack the whole family will love.

Nutrition Facts (per 2 rolls)

Calories: ~140  |  Protein: 11g  |  Carbs: 14g  |  Fat: 4g  |  Fiber: 1g  |  Sodium: ~200mg

Cooking Tips

• For even crispier lumpia, brush with a thin layer of egg wash before baking.
• Make a big batch and freeze them uncooked — bake straight from the freezer (add 5 minutes to cook time).
• Swap ground turkey for extra-lean ground chicken or even a plant-based crumble for a vegetarian version.
• Add water chestnuts or jicama for extra crunch without extra calories.

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