ALOHA SPRING ROLLS


Ingredients:
1
pc
egg, beaten (optional)

FILLING


1
can
(184 g) tuna chunks in oil, drained
1
cup
(110 g) ubod strips, blanched for 2 minutes
100
g
Baguio pechay, shredded
50
g
sotanghon, soaked for 5 minutes then drained
2
stalks
wansuy, chopped
1
tsp
sesame oil
1
can
(234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1
tbsp
oyster sauce
1/2
tsp
patis
20
pc
lumpia wrappers

SAUCE


4
cloves
garlic, crushed
1
pc
siling labuyo, chopped
3
tbsp
rice wine
2
tsp
DEL MONTE Red Cane Vinegar
1
tbsp
Hoisin sauce
1
tsp
cornstarch, dissolved in 1 tsp water
1/3
tsp
iodized fine salt (or 1 tsp iodized rock salt)
1
cup
pineapple syrup

Procedure
1
COMBINE all ingredients for filling except lumpia wrapper. Mix well.


2
PLACE every 1-1/2 tbsp of mixture in lumpia wrapper. Brush the edges with egg, then roll the wrapper, folding the edges to close ends. Fry until golden brown. Drain on paper towels.


3
SAUCE: Sauté garlic and sili in 1/2 tbsp oil until brown. Add remaining ingredients. Simmer until thick. Serve with lumpia.


Makes 20 pieces
Good source of Niacin – for proper skin and intestinal functions.
 

0 comments:

Post a Comment