Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Heart of palm rolls for lumpia from _eafc_   Yield: 10 Servings   2 lb Hearts of Palm; shredded      1 ts Minced garlic 3/4 c Onion; chopped      2 tb Lard 1/4 c Fish sauce      1 lb Small shrimp or prawns; -shelled and sliced 1 lb Boiled pork; cut into narrow -strips      1 lb Cooked crabmeat; flaked  Salt and pepper Lumpia wrappers Lettuce leaves Your favorite hot sauce Boil Heart of palm for 5 minutes; drain. Saute garlic and onion in lard until softened. Add fish sauce and shrimp and saute for 3 minutes. Add the pork and crab and heat through; season with salt and pepper. Add heart of palm and cook for 3 to 4 minutes. Line each lumpia wrapper with a lettuce leaf and fill generously. Roll up and serve with hot sauce. From _The Encyclopedia of Asian Food and Cooking_ by Jacki Passmore Hearst Books ISBN 0-688-10448-7 Typos by Jeff Pruett