Baked Lumpia Rolls

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 lb ground lean lamb
• 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
• 1/4 cup packed brown sugar
• 1/2 cup distilled vinegar
• 1 teaspoon soy sauce
• 2 teaspoons water
• 1 teaspoon cornstarch, mixed with the water
• 2 -3 teaspoons freshly grated ginger

Recipe

• 1 in a large bowl combine the lamb, 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.