Lumpiang Puso ng Saging
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5.0
3 reviews
Excellent
Lumpiang Puso ng Saging
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Try these nutritious and delicious spring rolls made with banana hearts. Lumpiang Puso ng Saging is a simple and budget-friendly dish that is great as an appetizer, midday snack, or as a main dish with rice
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Ingredients
- 2 banana hearts
- canola oil
- 4 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound ground pork
- 2 Thai chili peppers
- 2 tablespoon oyster sauce
- ½ cup water
- 12 spring roll wrappers
- salt and pepper to taste
Instructions
- Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off stem and discard. Cut banana core into half and slice thinly.
- In a bowl of cold salted water, place shredded banana and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and drain well, discarding liquid.
- In pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, breaking apart with back of spoon, until lightly browned.
- Add banana heart. Season with salt to taste and generously with pepper. Continue to cook, stirring occasionally, for about 5 minutes or until softened and releases liquid.
- Add water and bring to a boil. Lower heat, cover, and cook for about 10 to 15 minutes or until tender.
- Add oyster sauce and chili peppers. Stir to combine.
- Continue to cook until liquid is reduced and vegetable and pork are cooked through.
- Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
- Remove from heat and drain well in a colander. Allow to cool completely.
- Place about 1 heaping tablespoon of vegetable mixture in the middle of diamond. Fold bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll into a log. Wet the pointed edge of the wrapper with water to completely seal. Repeat with the remaining mixture.
- In a skillet over medium heat, heat about 1 inch deep of oil. Add lumpia seam side down and fry, turning once or twice, for about 3 to 5 minutes on each side or until golden brown and crisp.
- Remove from pan and drain on wire rack set over a baking sheet. Serve hot with a spiced vinegar dip.
Notes
- The rows of yellow-tipped florets are also edible but require tedious cleaning. If you want to cook them along with the core, remove and discard the matchstick-shaped center pistil as well as the outermost petal or calyx. Finely chop the cleaned florets and saute with the rest of the banana heart.
- If you're not going to cook the shredded banana heart straight way, keep in a bowl of cold water to prevent discoloration. Drain well before using.
Nutrition Information
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Calories
155kcal
(8%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
15mg
(5%)
Sodium
203mg
(8%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
10IU
(0%)
Vitamin C
2mg
(2%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 203mg | 8% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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