Filipino Baked Lumpia Rolls

"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."

Ingredients:

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:

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