Lumpia

For anyone that doesn’t know, Lumpia are the Filipino equivalent of egg rolls

• 1 lb pork
• 1 finely chopped carrot
• 1 finely chopped onion
• 2 teaspoons soy sauce
• 1 teaspoon black pepper
• 1 can water chestnuts, drained and chopped fine
• 1 can bamboo shoots, drained and chopped fine
• 8 cloves garlic
• 1 teaspoon grated fresh ginger
• 1 package wonton wrapper
• 1 large egg

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 hot oven for 10 minutes, and turn once.

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

1. In a 3 quart saucepan mix together the brown sugar, vinegar and soy sauce.
2. Stir over high heat until sugar dissolves.
3. Mix the cornstarch/water and add to the sugar mixture and stir until mixture boils.
4. Remove from heat and stir in ginger. Makes 2/3 cup and you can double this up if you wish.