Lumpiang Sariwa（新鲜的菲律宾春季卷）

Process coconut milk, eggs, flour, coconut oil, honey, and salt in a blender until completely smooth, about 20 seconds. Let rest at room temperature at least 20 minutes or up to 1 hour to allow flour to fully hydrate.

用纸巾将大盘子排成一列。用烹饪喷雾剂涂上10英寸的不粘锅煎锅，并在培养基上加热。将1/4杯面糊倒入煎锅中，然后立即旋转锅薄而均匀地涂上底部。煮至面糊，不再湿润30至45秒。请勿翻转薄饼；使用不粘刮刀从煎锅中仔细地松开cr的边缘。反转锅以将薄饼释放到准备好的盘子上；放在一边冷却。重复剩下的面糊以制作约10个薄饼。

把一杯水,酱油,红糖,star anise to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; simmer, stirring often, until sugar has fully dissolved, about 1 minute. Whisk together cornstarch and 1 1/2 tablespoons warm water in a small bowl to make a slurry. Slowly whisk slurry into simmering soy sauce mixture in saucepan. Bring to a boil over medium and cook, whisking constantly, until thickened, about 1 minute. Remove from heat.

将胡萝卜，南瓜，棕榈心，葱，柠檬汁和盐混合在一个大碗中；折腾以完全涂层。将1个生菜叶放在干净的工作表面上。将约1杯蔬菜混合物放在生菜叶上，然后卷起以包裹蔬菜。将生菜包裹放在1个薄饼的中间，然后卷起以将生菜包裹在薄饼中。将薄饼放在盘子上，放在盘子上。重复剩下的薄饼和蔬菜。

薄饼组装后，将每个薄饼的顶部中间进行1英寸长的缝隙。在每个薄饼上汤匙约1 1/2汤匙酱，每个酱汁撒上1汤匙花生。