Ingredients
-
1
-
1
-
1
-
1
-
1
-
8
-
1
-
2
-
1
-
-
1
-
-
1/4
-
1/2
-
1
Directions
Baked Lumpia Rolls, This is a Filipino style egg roll and is bake and not fry in oil , This is a Filipino style egg roll and is bake and not fry in oil
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Steps
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1
Done
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In a Large Bowl Combine the Pork, Carrot, Onion, Water Chestnut, Bamboo Shoots, Garlic, Ginger, Soy Sauce and Pepper. |
|
2
Done
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Stir Mixture Until Thoroughly Combined-at This Point You Can Cover and Stick in the Fridge Over Night. |
|
3
Done
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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
Done
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Roll, Brush Ends With Beaten Egg and Finish the Roll to Seal. |
|
5
Done
|
Place Seam Side Down on a Cookie Sheet and Repeat Until Done. |
|
6
Done
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Bake in a Preheated 450 Degree Oven, Turning Once For Around 20 Minutes. |
|
7
Done
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They Should Be Cooked Through and the Wrappers Are Golden Brown. |
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8
Done
|
Serve Hot. |
|
9
Done
|
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
Done
|
to Reheat (thaw If Frozen) Bake on Baking Sheet in a 450 Oven For 10 Minutes-Turn Rolls Once. |
|
11
Done
|
Dipping Sauce----------------. |
|
12
Done
|
in a 3 Quart Saucepan Mix Together the Brown Sugar, Vinegar and Soy Sauce. |
|
13
Done
|
Stir Over High Heat Until Sugar Dissolves. |
|
14
Done
|
Mix the Cornstarch/Water and Add to the Sugar Mixture and Stir Until Mixture Boils. |
|
15
Done
|
Remove from Heat and Stir in Ginger. |
