Heart of Palm Spring Rolls

Wrappers:
3 eggs
2 tablespoons vegetable oil or corn oil
1 cup cornflour
1/2 teaspoon salt
375 ml (1 1/2 cups) water

Filling:
3 tablespoons vegetable oil or corn oil
1 tablespoon finely minced garlic
1/2 cup finely minced onion
2 cups heart of palm, julienned, or 2 cups canned bamboo shoots, julienned
250 g (1/2 lb) prawns, shelled deveined and minced
250 g (1/2 lb) boiled pork, julienned
1 cup green beans, julienned
salt and ground black pepper to taste
14 lettuce leaves

Sauce:
1/2 cup brown sugar
500 ml (2 cups) chicken stock
3 tablespoons soy sauce
3 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 tablespoons cornflour

1 cup finely crushed peanuts to granish

To make wrappers: beat eggs thoroughly and add the oil. Add the cornflour and salt and stir until dissolved. Add the water and mix well. Heat an omelette pan and pour in a thin coating of batter to make the wrapper. Cook for 1 minute then flipand cook the other side for 1 minute also. Set aside. Repeat until you have made 14 or more wrappers.

For the filling: sauté the garlic and onion in oil. When the garlic browns and onion becomes transparent, add hearts of palm and cook until tender. Stir in the prawn and pork. Cook until tender. Add the green beans and simmer for 3 minutes. Season with salt and pepper.

Lay the spring roll wrappers on a flat surface. Place a lettuce leaf on each wrapper, part of the leaf should extend beyond the edge of the wrapper. Add 3 tablespoons of filling. Roll and fold one end. Leave the other end open to show the lettuce.

For the sauce: combine all ingradients in a saucepan. Cook, stirring constantly, over high heat until the sauce thickens. Let cool.

Brush the rolls with sauce and sprinkle with crushed peanuts. Makes about 14 rolls.

Recipe by Reynaldo G. Alejandro and photo by Luca Invernizzi Tettoni from The Food of The Philippines by Periplus World Cookbooks.

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