The lumpia (spring roll) is favourite, not only by Filipinos but also by other nationals that have tasted it or whose cuisines also have a version of it; like the Chinese or the Vietnamese. This version needs a lot of time in the kitchen since even the wrapper is home made; but believe me it’s worth the effort. Mom would always serve it for special occasions like her birthday or Dad’s. I remember the times that my uncle, Ernesto O. Escaler would order from me, just the wrappers, so that he could make Crepe Suzette with them. The secret of the Lumpiang Sariwa Sauce is using the drippings from the cooked vegetables. If you are pressed for time, you can also serve this without the wrapper and use the lettuce as a bed on serving dish. Lumpia Ingredients: 1/2 cup cooking oil 1 tablespoon minced garlic 250 grams pork belly (liempo) – boiled in water till tender, sliced into very thin strips (1 1/2-inch long, 1/8-inch wide and 1/4-inch thick) 500 grams heart of coconut palm (ubod) – slice Julienne, against the grain and soaked in water or coconut juice 250 grams small shrimps or prawns – steam, peel, cut into cubes 500 grams blue swimmer crabs (alimasag) – steam, peel or 1 cup of canned or frozen crab meat 2 pieces of tokwa/tofu cakes (firm type) to make 1 cup – cut into 1/4-inch cubes 500 grams cabbage – sliced julienne (remove the white pith, you need just the green part) 1/2 cup cooked garbanzos (chickpeas) – remove skin 1 1/2 cups jicama (singkamas) – peel and slice julienne 100 grams snow peas (chicharo) – remove thread and slice julienne 1 tablespoon salt 1 teaspoon freshly ground black pepper 1/2 iceberg lettuce – remove center and using fingers, tear into 3-inches wide and 4-inches lengths; soak in water for 20 minutes and drain 20 pieces of Balat Lumpia wrappers Lumpia Procedure: Using a large wok, over medium-low fire, pour the oil in wok and saute the garlic till a very light golden tan. Add the pork, shrimps/prawns, crab meat, tofu and ubod. Cover, turn fire to low and simmer for 15 minutes; tossing and turning every once in a while. Add cabbage, garbanzos, singkamas, snow peas, salt and pepper. Mix thoroughly. Return cover, still over low fire, simmer for another 15 minutes; mixing every once in a while. Remove from heat. Using a large colander, drain the mixture, collecting the drippings. Set aside to cool. Lumpia Sauce Ingredients: 2 tablespoons cooking oil 1 tablespoon finely crushed garlic 2 tablespoons soy sauce 3 tablespoons brown sugar or grated panocha (firmly pack) 2 tablespoons corn starch – make a paste by adding 2 tablespoons...