Wraps:
- Lettuce leaves
- Napa Cabbage or Pechay Baguio
- Mustard leaves (Mustasa)
Herbs:
- Coriander
- Basil leaves
- Mint leaves
What to wrap (Filling):
- Cucumber, peeled, cut into 2” long and sliced thinly
- Fried Shanghai rolls
- Dumplings
- Left over chicken meat or beef or pork
- Grilled or fried boneless fish fillet
- Steamed shrimp, shelled
For the dip, mix well and season to taste
- Garlic, minced
- Siling Labuyo (optional
- Sugar
- Ground pepper
- Vinegar
- Fish sauce
Procedure:
- Wash vegetables and herbs well. Soak in cold drinking water for a few minutes before drying with paper towels. Arrange the wraps, herbs and filling separately in a platter.
- In a plate, spread a wrap of your choice. On the narrow end, put your choice of herbs, about 2 slices of cucumber, and one of the fillings. Fold the leaf over twice, fold the sides and continue to roll. Dip in sauce before eating.
