.::Lumpiang Ubod (Hearts of Palm Spring Rolls) (15 each)::..

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 boiled pork, sliced thin (1/8 by 1/8-in pcs) 1/2 pound deveined, shelled shrimp (minced)
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

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.

Wrap 3 tablespoons of this mixture in a ready-made spring roll wrapper (available in Oriental food
stores) or make your own.

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.

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).

SAUCE: Combine all ingredients in a saucepan. Cook, stirring constantly, over high heat until the
sauce thickens. Let cool