Aloha Spring Rolls

WHAT YOU WILL NEED:
1 pc egg, beaten (optional)

FILLING

1 can (184 g) tuna chunks in oil, drained
1 cup (110 g) ubod strips, blanched for 2 minutes
100 g Baguio pechay, shredded
50 g sotanghon, soaked for 5 minutes then drained
2 stalks wansuy, chopped
1 tsp sesame oil
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
1 tbsp oyster sauce
1/2 tsp patis
20 pc lumpia wrappers

SAUCE

4 cloves garlic, crushed
1 pc siling labuyo, chopped
3 tbsp rice wine
2 tsp DEL MONTE Red Cane Vinegar
1 tbsp Hoisin sauce
1 tsp cornstarch, dissolved in 1 tsp water
1/3 tsp iodized fine salt (or 1 tsp iodized rock salt)
1 cup pineapple syrup

HERE'S HOW:

1. COMBINE all ingredients for filling except lumpia wrapper. Mix well.
2. PLACE every 1-1/2 tbsp of mixture in lumpia wrapper. Brush the edges with egg, then roll the wrapper, folding the edges to close ends. Fry until golden brown. Drain on paper towels.
3. SAUCE: Sauté garlic and sili in 1/2 tbsp oil until brown. Add remaining ingredients. Simmer until thick. Serve with lumpia.

Makes 20 pieces
Good source of Niacin – for proper skin and intestinal functions.