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!
- 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
- 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
- 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.
Wow! I loved these, as did everyone else at my party. The sauce was the best part for me, tangy and sweet. Another great recipe, Thanks. I chopped everything in my little food chopper and grated my ginger with my microplane zester and it was a breeze. My fiance was very excited, he said "Honey, you made eggrolls!" It's something I've never tried to do, next up, fried rice!
This is the second time that I have made & reviewed this recipe. This time I used ground turkey - they are very good but the pork is better. It is so easy to keep some of these in the freezer and just pop them out and into the oven when company comes. The sauce is fabulous and only takes a few minutes to make. I like to make it a few hours in advance to let the flavors blend but have also made it in the last minute and it is still very good. I have served this sauce with my pot stickers and also Empanadas - very versatile, tasty sauce. I think of you Diana and thank you every time I serve them. My freezer stays happy when I have a tin of Lumpias in it!
Baking the Lumpia Rolls was good. But the 8 cloves of garlic was too much. I cut it to 3 cloves and still very strong on the garlic. Next time will cut to 1 clove for this recipe.I love garlic but not to overpower the taste of the lumpia. I use 1 large carrot to give it some sweetness. The sauce using 1/4 cup of brown sugar was too sweet. So I cut the sugar down to 1 tablespoons and used 4 tablespoon rice vinegar, 2 tablespoons of soy sauce.4 tablespoons of water.This will be tandy & sweet. Been making egg rolls for 40 years. This sauce will not overpower the Lumpia just give it the right flavor to enjoy.