Hearts of Palm Spring Rolls (Lumpiang Ubod) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 each | |||||||||
| INGREDIENTS: | ||
| FILLING: 3 tablespoons vegetable or corn oil | 1 tablespoon finely minced garlic | 1/2 cup finely minced onion |
| 2 cups hearts of palm, cut julienne-style | 1/2 pound deveined, shelled shrimp (minced) | 1/2 pound boiled pork, sliced thin (1/8 by 1/8-inch pieces) |
| 1 cup green beans, sliced julienne-style | salt and freshly ground pepper to taste | WRAPPERS: 3 eggs |
| 2 tablespoons vegetable or corn oil | 1 cup cornstarch | 1/2 teaspoon salt |
| 14 lettuce leaves | 1-1/2 cups water | 1 cup finely crushed peanuts |
| SAUCE: 1/2 cup sugar | 2 cups water | 3 tablespoons soy sauce |
| 3-1/2 teaspoons salt | 1/8 teaspoon freshly ground pepper | 2 tablespoons cornstarch |
| 1 | FILLING: Saute garlic and onion in oil. When garlic browns and onion becomes transparent, add hearts of palm and cook until tender. Stir in shrimp and pork. Cook until tender. Add green beans and simmer for 3 minutes. Season with salt and pepper. |
| 2 | Wrap 3 tablespoons of this mixture in a ready-made spring roll wrapper (available in Oriental food stores) or make your own. |
| 3 | WRAPPERS: Beat eggs thoroughly; add oil. Stir in cornstarch and salt until dissolved. Add water and mix well. heat omelet pan and pour in a thin coating of batter to make egg roll. set aside. Repeat until you have made 14 or more wrappers. |
| 4 | Lay out the spring roll wrappers on a flat surface. Place a lettuce leaf extending over border of wrapper. Add 3 tablespoons of filling. Roll and fold one end. Leave the other end open to show the lettuce leaf. Serve without further cooking, garnished with sauce and crushed peanuts (brush sauce on egg roll and sprinkle with crushed peanuts). |
| 5 | SAUCE: Combine all ingredients in a saucepan. Cook, stirring constantly, over high heat until the sauce thickens. Let cool. |