BAKED WEIGHT WATCHERS LUMPIA AND DIPPING SAUCE

Steps:

• 1. FOR THE SAUCE: In a 2-quart sauce pan combine all ingredients. Stir ingredients together well until the cornstarch is completely incorporated and there are no lumps. Place pan over medium heat and cook; stirring constantly with the whisk until the mixture boils and thickens slightly. Set aside to cool to room temperature.
• 2. In a large bowl combine the pork, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce. Stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night.
• 3. Lay out wrappers, roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper. (do not make too thick or meat wont cook) Roll, brush ends with beaten egg and finish the roll to seal.
• 4. Place seam side down on a cookie sheet sprayed with cooking spray and repeat until done. (I also spray a fine mist of cooking spray on top of the rolls before cooking as well) Bake in a preheated 450 degree oven, turning once for around 20 minutes.
• 5. You can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days, or freeze. To reheat bake on baking sheet in a 450 oven for 10 minutes-turn rolls once. (no need to thaw!)