Hearts of Palm Crepe / Lumpiang Ubod

How to make HEARTS OF PALM CREPE/LUMPIAN UBOD/HEARTS OF PALM ROLLS
Prep time: 10 minutes
Cooking time: 5 minutes
Yields: 10 rolls
FILLING
2 tbsp olive oil
½ medium size yellow onion, peeled and finely chopped (2 oz)
3 cloves garlic, minced
4 oz carrots, peeled and cut into thin matchsticks size
1 can hearts of palm, 14 oz, drained and cut into same size as the carrots
2 tbsp fish sauce
ground pepper
lettuce leaves at least 10 leaves
2 cups chopped peanuts (salted)
Place oil in a pan and pre heat for a minute.
Add onion and garlic and cook for 30 seconds.
Add carrots, stir and cook for a minute or until carrots are soft but not mushy.
Add hearts of palm. Stir and turn off heat.
Season with fish sauce and ground pepper.
Set aside.
SAUCE:
Prep time: 5 minutes
Cooking time: 7 minutes
Yields: 2 cups sauce
2 cups vegetable broth
¼ cup soy sauce
½ cup brown sugar
5 cloves garlic, minced
3 tbsp cornstarch
¼ cup water
ground pepper
In a small sauce pot, combine broth, soy, sugar, garlic and ground pepper. Stir over
medium heat for 5 minutes.
Meanwhile, dissolve cornstarch and water in a small cup.
Slowly whisk cornstarch into the boiling broth.
Keep stirring until broth is thick.
Turn off heat. Set aside.

WRAPPERS/CREPES
Prep time: 5 minutes
Cooking time: 10 minutes
Yields: 10 crepes/wrappers
1 cup all purpose flour
1 ½ cup evaporated milk
¼ cup water
2 tbsp melted butter
2 eggs
salt
In a mixing bowl, combine all the ingredients and keep whisking until smooth. It
should not be thick. It should be runny.
Using low heat, coat a 10-inch pan with cooking spray. Immediately ladle 1/3 cup of
the batter into the pan and keep swirling/moving the batter around the pan until it
covers the entire pan surface.
Set the pan into the stove and cook between 40 to 50 seconds.
You will notice that the crepe starts turning dark yellow- carefully lift the edges
using a spatula. Immediately flip it over to cook the other side.
Repeat process until all crepes are cooked.
Put it together.
Lay one crepe on a flat clean surface.
Place a small piece of lettuce leaves on one side of the crepe making sure some of it
over lays or seen after you roll it.
Place 2 tbsp of the filling into the center of the crepe and on top of the leaves.
Sprinkle a little chopped peanuts.
Roll away from you folding one side and letting it meet at the center.
Keep rolling and tucking it away from you.
Repeat the process until all rolls are made.
You can serve the sauce on the side or drizzle a good amount on top of each rolls
and sprinkle more peanuts on top before serving.
Serve immediately.