Heart of palm and coconut springrolls, Lumpiang ubod na may buko

Lumpiang ubod is usually a fresh springroll and not fried, but my cousin made these fried ones. Fried springrolls with  heart of palm and shredded young coconut.
This was acctually the first time I have tasted this kind of  pringroll filling.  The nice thing with the springroll wrappers, you can basicly wrap anything you want in them, savory or sweet.
How many this recipe yelds depends on the size you make, but my cousin got about 30 regular sized rolls.
2 chicken breasts
1 shredded onion
1 jar of palm hearts
1 pk grated young coconut
salt and pepper
1 pk with spring roll wrappers
oil for frying
fresh coriander

Easy peanut Sauce

4 tablespoons sweet chilli sauce
3 tablespoons peanut butter
2 tablespoons soy sauce
Combine the ingredients together in a bowl and leave it until you need it.
Fry the chicken and shred it.
Saute the shredded onion on low heat, when the onions are glossy add the chicken, shredded heart of palm and the young coconut.
Salt and pepper to taste.
Wrap a couple of spoonfulls in springroll wrapper and fry.
Serve the springrolls with a simple side salad and some peanut sauce.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s