Lumpiang Ubod Filipino Fresh Spring Rolls

Ingredients

• 1 tablespoon canola oil
• 1 onion (peeled and chopped (sibuyas))
• 2 cloves garlic (peeled and minced (bawang))
• ¼ pound pork belly (diced (liempo))
• ½ pound shrimp (peeled and coarsely chopped (hipon))
• 1 tablespoon fish sauce (patis)
• ½ cup water (tubig)
• 2 pounds ubod (palm heart/puso ng niyog, cut into matchsticks)
• Salt and pepper to taste (asin at paminta)
• Green leaf lettuce leaves (letsugas)
• 2 ¾ cups water (tubig)
• ¼ cup soy sauce (toyo)
• ¾ cup brown sugar (asukal na pula)
• ½ teaspoon salt
• 1 cup unsalted peanuts (ground (mani))
• 1 head garlic (peeled and minced)
• 3 tablespoons cornstarch (corn starch/gawgaw)
• 2 tablespoons peanut butter
• 1 cup cornstarch
• 1 ½ cups water (tubig)
• 3 eggs (itlog, well beaten)
• 1 teaspoon salt (asin)
• 1 teaspoon sugar (asukal)
• 1 teaspoon canola oil (mantika)
• Nonstick cooking spray

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