1/2 lb. pork, cut into sm. pieces
1/2 c. shrimp, shelled
3 sliced bean cakes
3 med. size potatoes
1 med. size carrot
2 c. togue (sprouted mongo)
1 stem celery
25 lumpia wrappers
Lard
25 lettuce leaves
1 c. green beans, sliced
1 med. cabbage, shredded
1 tsp. garlic, crushed
1 onion, sliced
1 c. shrimp juice from pounded shells and heads

Extract the fat from the pork. Fry the sliced bean cake. Set aside. Saute garlic and onion. Add the pork and shrimp. When almost cooked, add the shrimp juice and let it boil, stirring constantly. Add the celery and bean cake and cook until done. Set aside in platter to cool.

Spread the lumpia wrapper, place lettuce leaf across it and put 2 tablespoons of cooked mixture and wrap it. Serve with sauce.

Mix together:

4 tbsp. cornstarch
1/2 c. brown sugar
1/4 c. soy sauce
1 1/2 c. water

Put to boil and continue stirring until done. Season to taste.

Note: The above fresh lumpia recipe could be used for fried lumpia, less the lettuce leaves to be served with vinegar and garlic as sauce.