Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
cup | pigeon peas | boiled |
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1 |
cup | winged beans | boiled and slice |
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1 |
cup | green papaya | grated |
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1 |
cup | moringa leaves | |
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½ |
cup | mini shrimp | |
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½ |
cup | squash | grated |
|
1 |
tbsp | onion | |
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2 |
cloves | garlic | |
|
1 |
tsp | salt | |
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25 |
rice papers | ||
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lard | for frying | |
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Recipe Instructions:
- Boil pigeon pea and winged bean and set aside.
- Grate papaya, add salt and let stand for 20 minutes; rinse thoroughly.
- Sauté garlic and onion.
- Add all other ingredients except moringa leaves.
- Add salt to taste.
- Remove from heat and cool.
- Add the moringa leaves to the mixture and wrap with rice paper.
- Deep fry in oil.