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. |
Good source of Niacin – for proper skin and intestinal functions.
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