Or Lumpiang hubad in filipino which literally means “naked spring roll”.
What you need:
1/2 kilo ubod (heart of palm)
1 cup kamote (sweet potato)
1 medium carrot
1/2 cup singkamas (turnips)
1 cup tofu
1/2 cup chicharo (peas in a pod)
1 cup shrimps (other options: flaked chicken)
Sauce
2 tablespoons cornstarch
1 tablespoons cassava flour
3 glasses of water
salt, to taste
soy sauce, to taste
brown sugar, to taste
Garnish
garlic, chopped finely
peanuts, pounded
lettuce, cut into strips
What to do:
Cut ubod, kamote, carrots, singkamas and tofu into strips. Shell, devein, and mince the shrimps.
In a pan, put enough water to cover the ubod. Cover and simmer until tender. Drain and set aside. Fry the following individually and set aside: kamote, ubod, carrots, singkamas, tofu, chicharo and shrimps.
To cook the sauce, dissolve cornstarch and cassava flour in three glasses of water. Reheat the pan and return the fried ingredients including the ubod. Season with salt, soy sauce and brown sugar.
Pour the starch mixture slowly in the pan. Stir until sauce thickens. Remove from heat.
To assemble, pour the lumpia mixture on a plate. Sprinkle with the peanuts and garlic. Arrange the lettuce on top. Serve.
Serves 6 to 8.
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