Baked Lumpia

"These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest!"

Serves: 15
Yield: 60 rolls

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

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