Ingredients:

4 cups shredded Ubod (coconut palm hearts)
2 cups camote cut into strips
1 1/2 cup carrots cut into strips
1 1/2 cup green beans thinly sliced
1/2 cup shrimps shelled
1/2 kilo chicken breast cut into cubes
3 squares firm tofu cut into cubes
1 large onion chopped
4 cloves garlic chopped
patis or salt to taste
2 Tbsp chicken powder
pepper
20 lumpia wrapper

For The Sauce

3 cups water
vegetable drippings
1/2 cup cornstarch
1 cup sugar
1 tsp iodized salt
1 Tbsp soy sauce
3 Tbsp fresh garlic chopped finely
1/2 cup ground peanuts

Procedure:

In a large pan, saute onion and garlic until fragrant,
Add in chicken until color changes, add in tofu and shrimp until color turns pink.
Add ubod to the pan and stirfry for a minute. Add water and boil until half cooked.
Add sliced carrots, green beans and chicken powder to the mixture and let boil until ubod and vegetables are tender.
Season with patis and pepper according to your taste.
Transfer cooked ubod mixture into a sieve and let drain, setting aside the drippings.

Make the Sauce:

Combine all ingrdients for the sauce in a pot.
Let the misture boil in low heat, mixing from time to time until sauce thickens.

Assemble lumpia individualy adding lettuce leaf or mustard leaf in each roll.
Pour sauce over lumpia, sprinkle ground peanut on top.

Serve and enjoy