FILLING:
2 tbsp. oil
4 cloves garlic, pounded
1/4 cup onions, sliced
1 cup ground pork
1/2 cup chicken meat, chopped
1/4 cup shrimps, chopped and peeled
2 cups baguio beans, sliced thin
1 cup singkamas, sliced in thin strips
1 cup sayote, sliced in thin strips
2 cups chinese pechay stalks, cut into strips
1/2 cup carrots, cut in to strips
1/4 kilo long mongo bean sprouts
1 pc. tokwa cut into strips
2 cups cabbage leaves, cut into strips
2 cups chinese pechay leaves, cut into strips
2 tbsp. kinchay, chopped
salt, pepper, vetsin to taste

WRAPPER: Use 2 recipes
2 eggs, slightly beaten
1 1/2 cup water
1/2 tsp. fine salt
1 tbsp. oil
1 cup cornstarch

SAUCE:
1/4 cup oil
1 1/2 cups sugar
1/3 cup cornstarch
3 tbsp. soy sauce
3 cups water or soup stock
vetsin, pepper to taste
4 cloves garlic, pounded and chopped
1/2 cup peanuts ground

Filling:
Saute garlic and onions. Add pork, chicken and shrimps. Season to taste. Continue cooking and add rest of ingredients in the same order. Simmer until crisp tender. Adjust seasoning. Drain and let cool.

Lumpia Wrapper:
Mix all ingredients in a bowl. Cook 1/4 cup portions in a Teflon pan. Makes 16 pieces.

Sauce:
Mix sugar and cornstarch. Add oil and liquid. Mix well and cook stirring until thick and translucent. Remove from fire and add seasonings and garlic.

To assemble:
Place 3 tbsp. of filling in wrapper. Place a small piece of lettuce leaf in one end and roll. Serve with sauce and peanuts.