FILLING:
2 tbsp. oil
4 cloves garlic, pounded
1/4 cup onions, sliced
1 cup ground pork
1/2 cup chicken meat, chopped
1/4 cup shrimps, chopped and peeled
2 cups baguio beans, sliced thin
1 cup singkamas, sliced in thin strips
1 cup sayote, sliced in thin strips
2 cups chinese pechay stalks, cut into strips
1/2 cup carrots, cut in to strips
1/4 kilo long mongo bean sprouts
1 pc. tokwa cut into strips
2 cups cabbage leaves, cut into strips
2 cups chinese pechay leaves, cut into strips
2 tbsp. kinchay, chopped
salt, pepper, vetsin to taste
White lumpia wrapper

SAUCE:
1/2 cup vinegar
2 tbsp. patis
5 cloves garlic, pounded
dash of pepper

Saute garlic and onions. Add pork, shrimps and chicken. Season to taste. Continue cooking and add rest of ingredients in the same order. Simmer until crisp tender. Adjust seasoning. Drain and let cool. Wrap in white lumpia wrapper. Seal edges with water. Fry in deep hot oil until golden brown and crispy. Drain. Serve with sauce.