Filipino Spring Rolls with Heart of Palm

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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