Lumpiang Ubod

Ingredients:

Filling

1/4 k. ground lean pork
1/4 k. shrimps, chopped
1/2 k. ubod, cut julienne
1 small size carrot, cut julienne
1 small bundle green beans, sliced thinly
1/2 head garlic, chopped
1 medium size onion, chopped
1 bundle spring onion, chopped
1/2 c. patis
salt and pepper

Homemade Egg Wrapper

4 eggs
2 c. cornstarch
1 small can evap. milk
1 1/2 c. water
1/2 tsp. salt

Sauce

1 c. brown sugar
2 tbsp. soy sauce
3 1/2 c. broth
1 tsp. salt
1/2 c. cornstarch

Garnish

1 head lettuce
1/2 head garlic, minced
2 stalks spring onion, chopped
3 tbsp. peanuts, crushed

Cooking procedure:

Wrapper; In a bowl combine all ingredients, whip until smooth. Preheat a non-stick pan. Pour 1/2 c. of batter into the pan then tilt the pan from side to side to spread it evenly. When sides loosen pick up edges and flip over to cook other side. Do the same for the rest of the batter.

Filling; In a sauce pan sauté garlic and onions. Add pork and shrimps, stir cook for 3-5 minutes. Add patis and stir cook for 2-3 minutes. Add 2 c. water, simmer for 10-15 minutes or until pork is tender. Add ubod, carrot and beans cook for 3-5 minutes or until vegetables are cook but firm. Season with salt and pepper. Cool in a colander to drain out excess liquid. Set aside liquid for the sauce.

Sauce; In a sauce pan caramelize sugar dissolve in 1/4 c. of water. Add in the rest of ingredients and bring to a boil. Thicken with cornstarch diluted in 1/2 c. water.

To Assemble; Place wrapper in a plate. At one side put lettuce leaf and spring onions. Put about 3 tablespoons of the filling over the lettuce leaf then wrap with the lettuce leaf showing at one end. Top with generous amount of sauce and drizzle with prepared garnish.