Filipino Palm Heart Rolls

Name: Filipino Palm Heart Rolls
Yield: makes 12-16
Cuisine: Asia
Ingredients: 225 g/ 8 oz canned palm heart or bamboo shoots, drained and rinsed, then cut into tiny julienne strips (in countries where you can get fresh palm heart, of course, use this); 6 uncooked tiger prawns, shelled, deveined and finely chopped; 2 garlic cloves, chopped; 1 tbsp light soy sauce; 1–2 large red chillies, deseeded and finely chopped; salt and pepper; 3 shallots, finely chopped; 2 tbsp vegetable oil; chilli sauce or other dipping sauce of choice, to serve; vegetable oil, for deep-frying; white of 1 egg, lightly beaten; 12–16 spring roll wrappers, about 12 cm / 5 in square; 115 g/ 4 oz French beans or mangetout, sliced thinly at an angle; 1 tsp cornflour, dissolved in 1 tbsp cold water; 115 g/ 4 oz ham (the best available), cut into tiny julienne strips

Preparation info

makes
12-16

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is another variation on the so-called ‘spring rolls’ that are so widespread in Asia and beyond. These are said to be descended from the ‘spring cakes’ of Tang-dynasty China, which were stuffed with the first fresh vegetables of spring, something to celebrate after the hardships of the northern Chinese winter. It is a little ironic that spring rolls should now be so popular in tropical Asia,

Ingredients

Asia
Starter
Snack
Southeast Asia
Winter
Spring

Method

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