Fresh Lumpia

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, crushed

3 (6 ounce) lean pork tenderloins, sliced into small pieces

4 cups uncooked medium shrimp, peeled and deveined

½ small jicama (singkamas or yambean), peeled and cut into matchsticks

1 ½ cups bean sprouts

⅔ cup chickpeas, drained

1 cup fresh green beans, trimmed

2 stalks celery, diced

1 large carrot, minced

1 cup crushed salted peanuts

1 cup crushed salted peanuts, or to taste

1 head green leafy lettuce, or to taste

1 (16 ounce) package lumpia wrappers

Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until onion is softened and browned, 10 to 15 minutes. Transfer onion and garlic to a plate.

Cook pork and shrimp in the same skillet until browned, 5 to 7 minutes. Add back the onion and garlic; season with salt and pepper. Add jicama, bean sprouts, chickpeas, green beans, celery, and carrot. Cook and stir until vegetables are tender, about 5 minutes. Place filling mixture in a large bowl. Add peanuts and mix well.

Place a lettuce leaf on top of a lumpia wrapper. Place 1 tablespoon filling onto the lettuce. Roll up the wrapper, folding 1 end over the filling. Place on a serving platter. Repeat with remaining lettuce, lumpia, and filling.