Baked Lumpia Rolls

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!

• Ready In: 35 mins
• Serves: 15
• Yields: 60 rolls, or so

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

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.