TIA CARRERE'S SHRIMP AND PORK LUMPIA
Saute onions and garlic in oil over medium high heat until the onions start to sweat. Add ground pork and cook until browned. Add shrimp, carrots and cabbage and cook until vegetables are nice and soft. Season mixture with shoyu, patis, salt and pepper.
Take a lumpia wrapper and add 2 tablespoons of filling in the center of the wrapper.
Fold edge closest to you over filling. Tuck in the two ends and roll tightly and moisten the edges with water to form a seal.
Heat oil to 375 degrees and fry until golden brown. Drain on paper towels before serving.