Lumpia Ubod ( Fresh Lumpia )

Ingredients:

2 tbsp. cooking oil
2 cloves garlic, crushed
1 small onion, chopped
1/4 cup cooked ham, chopped
1/4 kg. boiled pork, diced
1/2 cup shrimps, chopped
1/2 cup cooked garbansos or chick peas
1 cup snap beans or habichuelas, diagonal strips
1/2 kg. ubod or heart of palm, in match-like strips
2 cups cabbage, shredded
2 tsp. salt
24 pieces lettuce leaves or spring onions
1 cup carrots, julienne

Procedure:

Brown garlic in hot cooking oil, add onions, cook slowly until soft. Add the pork, ham, shrimps and garbansos. Simmer 5 minutes. Combine carrots, habichuelas and ubod. Cook covered until vegetables are half done. Drop the cabbage, continue cooking until done. Drain and season. Cool. Set broth aside for Brown Sauce. Wrap mixture in home-made lumpia wrapper lined with lettuce leaves or spring onions. Serve with Brown Sauce.

Home-Made Lumpia Wrapper

2 duck eggs
1/2 cup cornstarch
1 cup water

Separate egg yolks from egg whites. Beat eggs whites until frothy. Add egg yolks and beat just to blend. Blend in dispersed cornstarch. Brush frying pan with cooking oil and heat. Spoon about 2 tbsp., batter then tilt pan to spread evenly on pan. Lift off wrapper when done.

Lumpia Sauce or Paalat

1/2 cup sugar
1 tbsp. soy sauce
2 cups broth
1 tsp. salt
2 tbsp. cornstarch dispersed in 1/4 cup water
4 to 6 cloves garlic, minced

Blend first 4 ingredients together. Bring to boil. Thicken with cornstarch. Sprinkle with minced garlic and serve.