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Method :
Chop the pork finely. Shell and de-vein the shrimps and chop into small
pieces. Cut the ubod and carrots into julienne strips, chop the onion,
shred the cabbage and crush the garlic.
Heat the pork fat in a pan and saute the onion and garlic for 2-3
minutes, then add the pork and shrimp and season to taste with salt and
freshly ground black pepper. Cook over a medium heat for about 10
minutes, stirring frequently, then add the ubod, carrot and cabbage and
continued to stir for a further 4 minutes.
To serve - place a lettuce leaf on top of each wrapper and place a
quantity of the mixture on top. Roll up and fold in at one end, leaving
the lettuce protruding from the other, and pour a little sauce over the
top.
To
make the wrappers - sift the flour, cornstarch and salt into a mixture
bowl and make a well in the centre. Break in the eggs and slowly add the
milk, stirring continuously until a smooth thin batter results. Pour
about 3 tbsp of the batter into a pre-heated frying pan and tilt so that
the wrapper is very thin and sceonds on each side. Remove and prepare
the remaining wrappers in a similar manner.
To
make the sauce - chop the garlic very finely and place in a saucepan.
Add the sugar, soya sauce, calamansi juice and chicken stock, stir well
and bring to the boil. Lower heat and simmer gently for 3 minutes. Mix
the cornstarch with a small quantity of cold water and stir into the
sauce to thicken slightly.
Serves 6
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