1/3 lb. pork, cut fine
1 tbsp. garlic, macerated
1 sm. onion, sliced
2 sq. tokwa, sliced into strips
1/2 c. shrimps, shelled & halved
1 c. habichuelas, sliced
2 med. carrots, sliced in fine strips
1/2 head cabbage, cut fine
2 med. camote, sliced in fine strips
2 tbsp. soy sauce
20 lumpia wrappers
20 lettuce leaves
1 c. ground peanuts (optional)
1 sm. bndl. kintsay, cut fine (optional)

Extract fat from pork. Set aside. Saute garlic, onion, tokwa; when brown add pork, shrimps, habichuelas, carrot, cabbage and camote. Add shrimp juice. Season with soy sauce; let cook over low flame. Set aside to cool.

On each lumpia wrapper lay lettuce. Place about 2 tablespoons vegetables. If kintsay and peanuts are used; sprinkle just before wrapping lumpia. Serve with lumpia sauce.