by Ernest Reynoso Gala/Joseph Pineda
10 pieces Fat and Thin Vietnamese spring roll wrappers
For the filling:
1/2 cup oil
1 tablespoon crushed garlic
1/4 cup sliced onions
1 184-gram can tuna chunks or solid
1/2 cup each of thinly-sliced-into-strips (julienned) carrots,
1/2 cup cabbage (repolyo)
1/2 cup Baguio beans
1/2 cup fried tofu
1/2 cup 1 shrimp cube
1 cup water
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons cornstarch,
1/4 tsp. pepper
10 leaves lechugas Baguio or 5 leaves romaine lettuce, cut in half lengthwise
10 stems wansuey (Chinese parsley).
In a 12-inch frying pan, add the oil and garlic, and cook until light brown. Add onions. When soft, add tuna, beans, carrots, cabbage, and shrimp cube. Cook for two minutes. Mix together the water, soy sauce, sugar, peanut butter, and cornstarch. Add this mixture with the remaining ingredients. Cook until boiling. Cool well.
Soak the wrapper one at a time in water before rolling the filling.
Put softened wrapper on a plate. Arrange the lettuce leaf almost at the center of plate. Top with the wansuey and 1/4 cup filling. Fold top and sides. Roll tightly and arrange on serving platter. Repeat until all rolls are done.