1 lb. ground pork, browned and fat drained
1/2 lb. shrimp, shelled (save the shells!)
3 pcs firm tofu, fried and cut into cubes
1 large onion, sliced
3 pcs cloves garlic, crushed
1 lb. turnips, cut into strips
1 lb. potatoes, cut into cubes
2 lb. pole beans, cleaned and cut crosswise
1 bunch lettuce (not iceberg)
2 tbsp. soy sauce
4 tbsp. vegetable oil
salt & pepper
2 tbsp. fish sauce ("patis"; optional)
2 tbsp. accent salt (optional)
1 pkg. lumpia wrappers

For the stock, boil the shrimp shells in 1 1/2 c. water. Sauté the garlic, onions, ground pork, shrimp, and tofu. Add the potatoes and 1/2 c. stock. Cook for 10 minutes, stirring constantly. Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce. Continue to stir and cook for 5 more minutes. Drain and save the broth for the dipping sauce. Allow the mixture to cool.

Separate the lumpia wrappers carefully. Line one end of the wrapper with a small piece of lettuce so that the lettuce pokes out a little bit - this is the top of the roll. Use 2 Tbsp. of the mixture for filling (this will be a fatter roll than for fried lumpia) on top of the lettuce and roll the wrapper. Close the bottom end of the roll by folding it and securing it with a little water. Wrap each roll with wax paper (optional). Spread garlic sauce liberally over individual lumpia.