1 kilo coconut ubod
1/4 kilo fresh shrimps
1/4 kilo pork (small cube)
1 medium sized onion
4 cloves garlic minced
a few sprigs of kintsay
1 medium size carrot (thin strips)
2 tbsp. cooking oil
patis, vetsin, salt
20-25 pcs. lumpia wrappers
1/2 cup chooped peanut
1 head garlic (minced)
lettuce (tagalog)
wax pepper (cut 5″x6″)
lumpia sauce

Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring. Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.

Wrapping Lumpia
To avoid a messy dish, wrap each lumpia with wax paper (cut into 5″x6″). Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper. Serve with brown sauce and minced garlic.