Fresh Lumpia with Ubod

2 cups shrimp - deveined, cut into strips, heads reserved

2 tablespoons olive oil

2 cloves garlic, minced

1 medium onion, chopped

⅓ cup diced ham

1 chorizo de bilbao (spicy Spanish semi-cured sausage), cut into strips

1 (18.4 ounce) lean pork tenderloin, diced

salt and ground black pepper to taste

1 tablespoon soy sauce

1 teaspoon white sugar

½ head cabbage, shredded

1 potato, cut into strips

⅔ cup chickpeas, drained

2 stalks celery, cut crosswise into slices

1 carrot, cut into strips

1 ubod (heart of palm), cut into strips

25 leaves lettuce

25 lumpia wrappers

Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve.

Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until slightly brown, 1 to 2 minutes. Add onion; cook until translucent, about 5 minutes. Stir in ham and chorizo; cook until juices release, about 2 minutes. Add pork; cook and stir until no longer pink, about 7 minutes. Season with salt and pepper.

Place shrimp into the skillet; cook until opaque, about 3 minutes. Add the reserved shrimp juice and mix thoroughly. Add soy sauce and sugar; cook and stir until combined, about 2 minutes more. Add cabbage, potato, chickpeas, celery, carrot, and ubod. Cook until vegetables are tender, about 3 minutes. Let filling cool until safe to handle, at least 10 minutes.

Lay a lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of the filling over the center of the lettuce. Fold 1 end of the wrapper over the filling to secure the lower end; roll wrapper over to cover. Repeat with remaining lettuce, wrappers, and filling.