HAWAIAN SPRING ROLL VEGGIES

  • 1 pc egg, beaten (optional)
  • FILLING
  • 1 can (184 g) tuna chunks in oil, drained
  • 1 cup (110 g) ubod strips, blanched for 2 minutes
  • 100 g Baguio pechay, shredded
  • 50 g sotanghon, soaked for 5 minutes then drained
  • 2 stalks wansuy, chopped
  • 1 tsp sesame oil
  • 1 can (234 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)
  • 1 tbsp oyster sauce
  • 1/2 tsp patis
  • 20 pc lumpia wrappers

  • SAUCE
  • 4 cloves garlic, crushed
  • 1 pc siling labuyo, chopped
  • 3 tbsp rice wine
  • 2 tsp DEL MONTE Red Cane Vinegar
  • 1 tbsp Hoisin sauce
  • 1 tsp cornstarch, dissolved in 1 tsp water
  • 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt)
  • pineapple syrup


Procedures

1. COMBINE all ingredients for filling except lumpia wrapper. Mix well.
2. PLACE every 1-1/2 tbsp of mixture in lumpia wrapper. Brush the edges with egg, then roll the wrapper, folding the edges to close ends. Fry until golden brown. Drain on paper towels.
3. SAUCE: SAUTÉ garlic and sili in 1/2 tbsp oil until brown. Add remaining ingredients. Simmer until thick. Serve with lumpia.

SOURCE: RECIPES FROM KITCHENOMICS

Notes from the self-made chef:  Omit siling labuyo if you don't want it spicy. You can use togue or bean sprout in place of ubod strips.

What is ubod strips?

 Definition for ubod:
Web definitions:
Heart of palm, also called palm heart, palmito, burglar's thigh, chonta or swamp cabbage, is a vegetable harvested from the inner...
en.wikipedia.org/wiki/Ubod

You can make your own wrapper and served fresh but you need to saute first the fillings:
Beat the egg. Pour in the water. Add the starch, flour and oil. Mix until smooth. Pour 1/3 cup of the mixture into a hot non-stick frying pan (a 10-inch frying pan is the ideal size). Cook until the edges start to pull away from the sides of the pan. Cook a little longer if you want a lightly browned wrapper. Turn the pan upside down into a plate. Repeat until the bowl full of wrapper mixture has been used up.

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