Ingredients

• Three small cloves of garlic, minced
• One medium onion, thinly sliced
• Six stalks of celery, finely chopped
• One small bunch of green onions, finely chopped
• One pound of ground pork
• One cup of fresh shrimp, chopped
• Black pepper to taste
• Fish sauce to taste
• Six cups of water
• One jicama, thinly sliced
• Five whole carrots, thinly sliced 
• Four medium Yukon gold potatoes, thinly sliced
• One pound of fresh green beans, thinly cut lengthwise
• Salt to taste
• One quarter head of cabbage, shredded
• 30 lumpia wrappers (store bought)
• 2 cups corn oil

Instructions

• Sautee garlic, onion, celery, and green onions in a large pan or wok. Add in pork and shrimp, season with pepper and fish sauce, then cook fully (roughly 30 minutes), making sure to keep pork from sticking together.
• Add water and bring to a boil. 
• Add in jicama and cook for 20 minutes. 
• Add potatoes and carrots, then cook until tender.
• Add cabbage, cook, and remove from heat and drain.
• In another pan, cook green beans, season with pepper and salt, cook until tender, and drain.
• Combine green beans with the other mixture and place in the fridge.

Prepare the lumpia

• Filling is made first, so it has time to chill, preventing torn wrappers. 
• Spoon 3 tablespoons of filling on wrapper diagonally and fold, tucking in both ends and rolling neatly. Before tightly closing, moisten inside edge to seal. Place on plate, cover with wax paper, and repeat until all wrappers are used. 
• In a pan, heat corn oil over medium heat. Place three to four lumpia in pan and turn occasionally until all sides are golden brown. Remove from oil and place on plate lined with paper towels to drain. 
• Serve with hot and sweet dipping sauce.