Lumpia

Cut pork shoulder into small cubes (about ¼-inch) and peel, devein, and chop the fresh shrimp into similar-sized pieces; set both aside separately.

Heat 2 tablespoons oil in a large skillet or wok over medium-high heat and add the minced garlic and chopped onion; cook for 1-2 minutes until fragrant.

Add the cubed pork to the skillet and cook for 5-6 minutes, breaking it up as it cooks, until no longer pink on the outside.

Stir in the chopped shrimp and cook for another 2-3 minutes until the shrimp turns opaque.

Add the diced mushrooms, sliced carrots, sliced string beans, and bean sprouts to the skillet; stir-fry for 3-4 minutes until the vegetables begin to soften.

Add the shredded cabbage and patis (or shoyu) to the mixture and continue cooking for another 3-4 minutes until the cabbage wilts and the filling is well combined; adjust seasoning as needed.

Transfer the filling to a bowl and let it cool to room temperature for 10-15 minutes before wrapping; draining excess liquid if necessary.

Place a lumpia wrapper on a flat surface in a diamond orientation, add about 2-3 tablespoons of filling slightly off-center toward one corner, and fold the corner over the filling; fold in the two side corners, then roll tightly toward the remaining corner, sealing the edge with a drop of water if needed.

Repeat the wrapping process with remaining wrappers and filling until all are filled; arrange wrapped lumpia on a plate.

Heat oil for deep frying (about 2 inches deep) in a large pot or wok to 350°F (175°C).

Carefully place lumpia in batches into the hot oil, being careful not to overcrowd the pan; fry for 2-3 minutes per side until golden brown and crispy.

Remove cooked lumpia with a slotted spoon and drain on paper towels; serve hot with your choice of dipping sauce such as sweet and sour sauce or vinegar with garlic.