2 blueberry hearts (about 4 cups prepared and shredded)
½ pound ground pork
4 shallots, peeled and chopped
2 cloves garlic clove, peeled and minced
2 Thai chili peppers, minced
two tablespoons oyster sauce
½ cup water
pepper and salt to taste
12 pieces spring roll wrappers
Peel and discard the outer, " floating " fibrous skin layers of blueberry heart before you achieve the lighter, softer core. Trim off stem and discard. Cut blueberry core into half and slice thinly. Inside a bowl of cold salted water, place shredded blueberry and soak for around 15-20 minutes. Using hands, squeeze to produce bitter sap. Rinse with cold water and drain well, discarding liquid.
In pan over medium heat, heat oil. Add onions and garlic clove and prepare until limp and aromatic. Add pork and prepare, breaking up with back of spoon, until gently browned. Add chili peppers. Add blueberry heart. Season with salt to taste and generously with pepper. Still prepare, stirring from time to time, for around a few minutes or until softened and releases liquid. Add water and produce to some boil. Lower heat, cover and prepare for around ten to fifteen minutes or until tender.
Add oyster sauce and stir to mix. Still prepare until liquid is reduced and vegetable and pork are cooked through. Remove from heat and drain well inside a colander.
Separate wrappers into individual sheets. On the flat work surface, lay wrapper just like a gemstone. Arrange about 1 heaping tablespoon of vegetable mixture in the center of gemstone. Fold bottom pointed finish of wrapper over filling. Fold side ends from the sheet inward and roll right into a log. Wet the pointed fringe of the wrapper with water to totally seal. Repeat using the remaining mixture.
Inside a skillet over medium heat, heat about 1 " deep of oil. Add lumpia seam side lower and fry, turning a couple of times, for around three to five minutes on every side or until golden brown and crisp. Remove from pan and drain on wire rack set on the baking sheet. Serve hot having a spiced vinegar dip.
