Lumpiang Ubod

• 1 tablespoon oil
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 block, Firm Tofu
• 2 pcs Portobello mushrooms
• 3 carrots cut in strips
• 2 stalks celery strips
• 1 jicama/turnip, cut in strips
• ½ cup water or chicken stock
• 2 pounds (about 4 cups) ubod, cut into matchsticks
• salt and pepper to taste
• green leaf lettuce leaves, ends trimmed and leaves separated
• chopped chicharon

• 2 cups water
• 2 tbsp soy sauce
• 1 cup brown sugar
• 2 tbsp corn starch
• 1 cup unsalted peanuts, ground
• 1 head garlic (about 3 tablespoons), peeled and minced

• 1 cup flour
• 1-1/2 cups water
• 3 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon oil
• nonstick cooking spray

In a skillet or wok,  heat oil. over high heat. Add tofu cubes until brown. Add mushrooms until wilted. Then add the garlic and onions and cook until softened. Add the chicken stock until boiling, then the ubod or heart of palms and cook until slightly cooked. Add jicama, carrots, celery and and cook, stirring occasionally, until color changes. Add salt and cook for another 1 to 2 minutes. Add water and continue to cook. Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and all vegetables are cooked through. Season with salt and pepper to taste. Remove from pan and drain well.

1. Lay a wrapper on a flat surface and place a lettuce leaf on top. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
2. Pour sauce on top of prepared lumpia and garnish with additional minced garlic, chopped chicharon and ground peanuts, if desired.

1. In a sauce pot over medium heat, combine 1 3/4 cups of the water, soy sauce, and brown sugar  Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
2. In a bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
3. Whisking vigorously, add corn starch mixture into soy sauce mixture. Continue to cook, whisking regularly, until thickened. Add peanut butter and stir until dissolved and well combined.

1. In a large bowl, combine cornstarch and water. Whisk together until smooth. Add eggs and salt. Stir to combine until mixture is the consistency of thin, runny batter.
2. Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray. Add ¼ cup batter and gently tilt pan on all sides to cover with batter. Cook for about 30 to 40 seconds. When edges of batter begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula. Cook for another 10 seconds or until top is firm and dry. Remove crepe from pan by gently sliding onto plate. Repeat with remaining batter, spraying pan with nonstick cooking spray in between cooking.