Fresh Lumpia or Lumpiang Ubod

Lumpiang Ubod (heart of palms spring rolls) is a specialty of Silay, Negros Occidental.
(Lumpiang Ubod at Max's Restaurant)

Lumpia Wrapper:

• 2 eggs
• 3 oz/75 g flour
• 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
• 4 tbsp. peeled chopped prawns / shrimp
  
• 2 oz/50 g cooked chickpeas (garbanzos)
  
• 8 oz/200 g ubod (coconut palm hearts), shredded
• 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. soy sauce
• 1 cup finely crushed peanuts
  
• 1 tbsp. flour
• 3 tbsp. cold water
• 1-2 tsp. finely minced garlic

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 saute' the garlic and onion until soft.
  
• Add the pork and cook, stirring for a few minutes.
  
• Add prawns and chickpeas and cook a little longer.
  
• Stir in the ubod, 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, soy sauce and salt.
• Blend the flour with the cold water and stir it into the stock.
• Simmer, stirring for 2-3 minutes, until the sauce thickens.
• Sprinkle the minced garlic and crushed peanuts on the top.