I was in search of a way to streamline the process and make one of our favorite meals a little simpler to make. I love the taste of the fried lumpia, but the process takes a good bit longer than I typically spend making our dinners. By rolling them in advance and then baking them all at once, I was able to serve a piping hot meal along with a tossed garden salad that I made while these were cooking.
I’ve adapted this version to include fresh shrimp and fresh mushrooms instead of their canned counterparts. I love the additional shrimp flavor in this recipe. {Recipe originally posted 3/7/2012 – updated with better photos 10/10/13}
