Oven baked pork and prawn Lumpia (Filipino spring rolls) with adobo dipping sauce

Ingredients

Filling
500 g pork mince
150g uncooked prawn finely chopped
1 carrot diced
1 brown onion diced
1/2 can water chestnuts diced
1/2 can bamboo shoots diced
3 cloves Garlic minced
Tsp fresh ginger minced
1/2 tsp cracked pepper
1 tbs soy sauce
1 egg

1 packet of wonton wrappers

Adobo dipping sauce
1/4 cup soy sauce
1/2 cup white vinegar
1/2 cup water
1 Tsp brown sugar
1 tsp grated ginger

Method

1. Mixed all ingredients together in a bowl

2. Cover and refrigerate for minimum of 30 minutes up to 24 hours

3. Wrap 1 tbs of filling in wonton wrapper

4. Place on lined baking tray and drizzle or sponge on and oil of your choice (olive or coconut oil)

5. Pre heat oven to 180 degrees Celsius for 5 minutes

6. Bake lumpia for 20 minutes or until slightly brown and crispy looking

Method for adobo dipping sauce

1. Bring to the boil vinegar, soy, sugar and water mixture

2. Remove from heat and add grated ginger.

3. Let the ginger infuse for 3 minutes

Note: can also add chilli to the sauce