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Ingredients:
Wrapper
1 cup cornstarch
1 teaspoon salt
½ cup water
4 eggs, lightly beaten
Oil
Filling:
½ cup shredded singkamas
½ cup shredded carrots
1 tablespoon chopped celery
1 tablespoon chopped green onions
3 slices bacon, chopped
½cup chopped chorizo
½ cup chopped raw shrimps
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon sugar
Sauce:
2 tablespoons oil
1 head garlic, crushed
¼ cup cornstarch
½ cup sugar
½ cup soy sauce
2 cups water
Procedures:
Prepare Wrapper: Dissolve cornstarch and salt in water. Add in beaten eggs. Heat a non-stick pan and brush lightly with oil. Pour a scant amount of the mixture into the pan. Tilt pan from side to aside to cover the bottom evenly. When wrapper separates from the sides of the pan flip it onto a plate. Do the same for the remaining batter mixture.
Combine all the ingredients for the filling. Put a tablespoon of filling one very wrapper and roll like a lumpia. Arrange egg rolls on a buttered square baking dish. Bake in a preheated 350oF oven until slightly brown.
Prepare Sauce: Heat oil then sauté garlic. Dissolve cornstarch and sugar in soy sauce and water. Add to the pan and cook until thick while stirring constantly. Serve with baked eggs rolls.
