Lumpiang Ubod with San Marino Corned Tuna

Ingredients:
1 can San Marino Corned Tuna
Fresh Lumpia wrapper
1/4 cup julienned carrots
1/2 cup crushed peanuts
1 tbsp chopped cilantro
1/4 cup diced tofu
1 clove finely minced garlic
1 lettuce leaf washed and dried
1/2 cup water
1/4 cup soy sauce
1 tbsp vinegar
1/4 cup brown sugar
1 tsp cornstarch


Procedure
First, let's make the lumpia sauce. Grind the peanuts.
In a pan, add vinegar, soy sauce and water. Simmer for a few minutes.
For the lumpia filling, julienne the carrots, mince garlic and add in to the simmering sauce.
For garnishing, sautee garlic and shallots in vegetable oil.
Add brown sugar to the simmered lumpia sauce.
In a pad, lightly fry the tofu. Add the San Marino Corned tuna and ubod. Season with salt and pepper.
Finish off the sauce by mixing in crushed peanuts and cornstarch.
To assemble, place lumpia wrapper on a plate, top with lettuce, add in the filling and wrap.
Drizzle with lumpia sauce, spread the remaining crushed peanuts on top and the sauttee shallots for garnishing.