Baked Lumpia These Filipino appetizers are awsome but in moderation! 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 food
Posted on: Tue, 03 Jun 2014 23:16:37 +0000
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