HAM AND VEGETABLE ROLL UPS BY DOROTHY FERRERIA

Ingredients:

1	cup	sifted MAGNOLIA ALL PURPOSE FLOUR
1/4	tsp	iodized fine salt
2	tbsp	chopped green onions
2	pc	MAGNOLIA BROWN EGGS
1/2	cup	MAGNOLIA FRESH MILK
1/2	cup	water
1/4	cup	MAGNOLIA GOLD BUTTER, melted
	slices	PUREFOODS FIESTA HAM
		asparagus spears
		sliced and boiled carrot sticks
		sliced and boiled coconut heart (ubod)
		lettuce leaves
		green onions, for tying and garnish, boiled in water to soften

1/2	cup	packed dark brown sugar
1-1/2	tsp	each of soy sauce and oyster sauce
2	cups	water
1	pc	chicken bouillon cube
1/4	cup	cornstarch

2	tbsp	mango jam
2	tbsp	tamarind jam
2	tbsp	soy sauce
1/4	cup	fresh orange juice
		grated rind of 1 orange
2	tbsp	sugar
2	tsp	cornstarch, dissolved in 2 tbsp water
1/4	cup	diced peaches or ripe mango

Procedure:

Combine crepe ingredients in a bowl and mix with a wire whisk until smooth.
Heat a small non-stick frying pan (about 6-inches diameter) over low heat.
As soon as the pan is hot enough lift the pan and add barely 1/4 cup of the prepared crepe batter. Swirl the pan to enable the crepe batter to cover the bottom of the pan. Lower heat and wait for the crepe to curl up a bit. Loosen the edges with a silicone spatula and invert the crepe. Cook the other side for just a few seconds. Repeat procedure with the rest of the batter to produce 12 to 15 crepes.
Pour ingredients of first sauce in a saucepan. Place over low heat and cook, stirring continuously, until thick.
For the second sauce, pour jam, soy sauce, orange juice, orange rind and sugar in a saucepan. Cook over low heat until it boils. Stir in cornstarch mixture and continue to cook until thick. Remove from heat and stir in peaches.
Cut the prepared crepes in half. Arrange strips of ham and vegetables on each crepe and roll tightly into a cylinder. Tie the assembled rolls with spring onions.
Arrange the assembled crepes on a platter and serve the sauces on the side.

Makes 12-15 crepes.

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