Lumpiang Sariwa (fresh egg roll)

1 kilo coconut ubod
1/4 kilo fresh shrimps
1/4 kilo pork (small cubes) 1 medium sized onion 4 cloves garlic minced
a few sprigs of kintsay
1 medium size carrot (thin strips) 2 tbsp. cooking oil
patis, vetsin, salt
20-25 pcs. lumpia wrappers
1/2 cup chopped peanut 1 head garlic (minced)
lettuce (Tagalog)
Wax Pepper (cut 5" x 6")
Lumpia sauce

Cut ubod into thin strips. Soak in water with a little evaporated milk to avoid discoloring.
Saute minced garlic until brown, then, add onions, shrimps, and pork. Stir and add patis. After 3 minutes add 1/2 cup water. Boil until dry. Add 1 cup water with shrimp juice, and kintsay. When mixture boils, add ubod and carrots. Cover and let boil until done. Drain.
Wrapping lumpia
To avoid a messy dish, wrap each lumpia with wax paper (cut into 5" x 6").
Lay flat wrapper with wax paper underneath; line with lettuce leaf, brush with lumpia sauce, sprinkle chopped peanut (mixed with a little sugar), and put in 2-3 tablespoons of the cooked mixture. Roll with one end closed, the lettuce leaf protruding in open end. Wrap with wax paper.
Serve with brown sauce and minced garlic.