Filipino Spring Rolls with Heart of Palm

Ingredients

• 12 sheets spring roll wrappers
• 1 can (14 oz) heart of palm
• 1 medium carrot
• 1 small onion
• 2 cloves garlic
• 2 small chili peppers
• 1 tbsp soy sauce
• 2 cups oil

Instructions

1. 1

   Drain the 1 can heart of palm and shred it with a fork. Grate the 1 carrot, finely chop the 1 onion, mince the 2 garlic cloves, and thinly slice the 2 chili peppers.

2. 2

   Heat 1 tbsp of the oil in a skillet over medium heat. Add the onion and garlic, cook until soft and fragrant, about 3 minutes.

3. 3

   Add the shredded heart of palm, grated carrot, and sliced chili peppers. Stir-fry for 5 minutes until vegetables are tender. Season with the 1 tbsp soy sauce, then let cool.

4. 4

   Place a spring roll wrapper on a clean surface. Spoon 2 tbsp of filling onto the lower third. Fold the bottom over, fold in the sides, and roll tightly. Seal the edge with a little water.

5. 5

   Heat the remaining oil in a deep skillet to 350°F. Fry the rolls in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes. Drain on paper towels.

6. 6

   Serve hot with your favorite dipping sauce, like sweet chili or vinegar with garlic.

Tools you’ll need

• skillet
• deep skillet or pot
• tongs
• paper towels

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