Heart of palm rolls for lumpia from _eafc_
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Hearts of Palm; shredded |
| 1 | teaspoon | Minced garlic |
| ¾ | cup | Onion; chopped |
| 2 | tablespoons | Lard |
| ¼ | cup | Fish sauce |
| 1 | pounds | Small shrimp or prawns; shelled and sliced |
| 1 | pounds | Boiled pork; cut into narrow strips |
| 1 | pounds | Cooked crabmeat; flaked |
| Salt and pepper | ||
| Lumpia wrappers | ||
| Lettuce leaves | ||
| Your favorite hot sauce | ||
Directions
Boil Heart of palm for 5 minutes; drain. Saute garlic and onion in lard until softened. Add fish sauce and shrimp and saute for 3 minutes. Add the pork and crab and heat through; season with salt and pepper. Add heart of palm and cook for 3 to 4 minutes. Line each lumpia wrapper with a lettuce leaf and fill generously. Roll up and serve with hot sauce.
From _The Encyclopedia of Asian Food and Cooking_ by Jacki Passmore Hearst Books ISBN 0-688-10448-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-06-95