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Wednesday, August 15, 2012

Pinoy Bake Lumpia Rolls

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

How to Cook:

  • 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.

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

How to Cook:

  • 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.


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