Filipino Touch: Baked Lumpia with Ground Turkey – Crispy, Easy & Oven-Baked

Everyone has that dish that disappears before it even cools down.

In the Philippines, that dish is lumpia — delicate, crispy spring rolls filled with minced meat, vegetables, and spices. They're served at celebrations, family gatherings, or whenever you crave something crunchy and comforting.

My version keeps the soul of the original but makes it easier and lighter: baked lumpia with ground turkey, onion, and zucchini, wrapped in puff pastry or tortilla. No frying, no fuss — just the oven doing the magic.

Ingredients (makes 10–12 rolls)

• 250 g ground turkey

• 1 small onion, finely chopped

• 1 small zucchini, grated

• 1 carrot, grated

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tsp chili paste or finely chopped fresh chili (to taste)

• 1 tbsp lemon juice

• 1 egg (for sealing)

• 3 sheets of phyllo dough (cut into 4 equal parts) or use 6 tortillas, 30 cm in diameter

• sesame seeds (optional, for topping)

Preparation

1. Prepare the filling:
   In a pan, heat a teaspoon of oil and sauté the onion until soft. Add the ground turkey and cook until the color changes.
   Stir in the zucchini and carrot, then add soy sauce, honey, chili, and lemon juice. Cook for another 2–3 minutes, then let it cool slightly.

2. Shape the rolls:
   Place a spoonful of filling on the edge of the pastry or tortilla, roll it up tightly (like a cannelloni), and brush with beaten egg.

3. Bake:
   Arrange the rolls on a baking sheet lined with parchment paper, brush lightly with oil, and sprinkle with sesame seeds if desired.
   Bake in a preheated oven at 200 °C (392 °F) for 15–20 minutes, until golden and crisp.

4. Serve:
   With a dipping sauce made of honey, chili, and lemon, or a yogurt dip for a milder option.

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Ground turkey is lighter than chicken, so season it slightly more — add a touch of black pepper or an extra splash of soy sauce for a deeper flavor.
For maximum crispiness, switch to the fan setting during the last 5 minutes of baking.

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