Filipino Fresh Lumpia

Ingredients:
2/3 cup cooked pork, thinly sliced
2/3 cup cooked shrimps, shelled
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium-sized onion, thinly sliced
1/2 cup carrots, finely sliced in 1-inch strips
1 small yam, thinly sliced in 1-inch strips
salt and pepper to taste
1 cup green beans, thinly sliced
2 cups cabbage, thinly sliced
2 tablespoons soy
1/2 cup firm fried thinly sliced
1 cup ground roasted peanuts
Romaine lettuce leaves thin egg roll (lumpia) wrappers

Method:
In a skillet over medium heat, sauté garlic in oil until lightly browned. Add onion and stir for one minute. Add pork, shrimps, carrots, yam, green beans, tofu, soy sauce, salt and pepper, and cook for about 6-8 minutes.

Stir gently while cooking. Add cabbage and cook for another 4-5 minutes or until all vegetables are tender. Remove from heat. Let cool.

Wrap cooked mixture in individual egg roll wrappers. Place lettuce leaf diagonally on wrapper, sprinkle ground peanuts on it, then put 2-3 tablespoons of the cooked mixture across the lettuce leaf.

Wrap bottom first, then roll the sides, leaving an opening on top showing lettuce leaf. Wrap individually in wax paper leaving top open. Remove wax paper before eating.

Top lumpia with sauce  and ground peanuts.