Lumpiang ubod ni Mama

Lumpiang Ubod ni Mama.

Mama is learning how to cook!!! hahaha..di kasi xa sanay magluto eh..at least ngayon marunong na xa..

Lumpia Wrapper:

* 2 eggs
* 3 oz/75 g cornflour
* ½ pint/250 ml water
* peanut oil


Filling:

* 2 tbsp. oil
* 1 garlic clove, crushed
* 1 small onion, thinly sliced
* 4 oz/100 g parboiled lean pork, diced
* 2 oz/50 g ham, shredded
* 4 tbsp. peeled chopped prawn
* 2 oz/50 g cooked chickpeas
* 8 oz/200 g ubod (coconut palm hearts), shredded
* 6 oz/150 g French beans, shelled
* 1 carrot, shredded
* 12 oz/300 g cabbage, shredded
* 12 sprigs onions
* salt and pepper
* 12 crisp lettuce leaves
* 12 lumpia wrappers

Lumpiang Ubod sauce:

* ¼ pint (or more) chicken stock
* 2 oz/50 g sugar
* 2 tbsp. soya sauce salt
* 1 tbsp. cornflour
* 3 tbsp. cold water
* 1-2 tsp. finely minced garlic

Lumpiang Ubod Cooking Instructions:

Lumpia Wrapper:

* Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
* Blend the cornflour with water, adding the water gradually to ensure smoothness.
* Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
* Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
* Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.


Filling:

* Heat the oil and lightly fry the garlic and onion until soft.
* Add the pork and ham, cook, stirring for a few minutes.
* Add prawns and chickpeas and cook a little longer.
* Stir in the ubod, beans, carrot and cabbage.
* Season with salt and pepper.
* Cover and simmer until the vegetables are just tender. Drain and cool.
* Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
* Serve with Lumpiang Ubod sauce.


Sauce:

* Bring the stock to the boil with the sugar, soya sauce and salt.
* Blend the cornflour with the cold water and stir it into the stock.
* Simmer, stirring for 2-3 minutes, until the sauce thickens.
* Sprinkle the minced garlic on the top.