Bake Lumpia Rolls Recipe and Procedure

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  (photo courtesy of google)

• Ingredients 

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•  lb ground lean pork
• 1 medium carrot, chopped fine
• 1 medium onion, chopped fine
• 1 (8 ounce) can water chestnuts, drained and chopped fine
• 1 (8 ounce) can bamboo shoots, drained and chopped fine
• 8 garlic cloves
• 1 teaspoon grated fresh ginger
• 2 teaspoons soy sauce
• 1 teaspoon black pepper
• wonton wrapper, 1 package
• 1 large egg

Dipping Sauce

• 1/4 cup packed brown sugar
• 1/2 cup distilled white vinegar
• 1 teaspoon soy sauce
• 2 teaspoons water
• 1 teaspoon cornstarch, mixed with the water
• 2 -3 teaspoons freshly grated ginger

Directions:

1. 1
   In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce and pepper.
2. 2
   Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
3. 3
   I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper.
4. 4
   Roll, brush ends with beaten egg and finish the roll to seal.
5. 5
   Place seam side down on a cookie sheet and repeat until done.
6. 6
   Bake in a preheated 450 degree oven, turning once for around 20 minutes.
7. 7
   They should be cooked through and the wrappers are golden brown.
8. 8
   Serve hot.
9. 9
   You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or frozen up to 4 weeks.
10. 10
    To reheat (thaw if frozen) bake on baking sheet in a 450 oven for 10 minutes-turn rolls once.
11. 11
    Dipping sauce----------------.
12. 12
    In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
13. 13
    Stir over high heat until sugar dissolves.
14. 14
    Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
15. 15
    Remove from heat and stir in ginger.
16. 16
    Makes 2/3 cup and you can double.

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