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!
- 453.59 g ground lean pork
- 1 medium carrot, chopped fine
- 1 medium onion, chopped fine
- 226.79 g can water chestnuts, drained and chopped fine
- 226.79 g can bamboo shoots, drained and chopped fine
- 8 garlic cloves
- 4.92 ml grated fresh ginger
- 9.85 ml soy sauce
- 4.92 ml black pepper
- wonton wrapper, 1 package
- 1 large egg
- 59.14 ml packed brown sugar
- 118.29 ml distilled white vinegar
- 4.92 ml soy sauce
- 9.85 ml water
- 4.92 ml cornstarch, mixed with the water
- 9.85-14.78 ml 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.