Make the lumpia filling. Start by heating 3 tablespoons oil in a pan. Saute onion and garlic until the onion softens.
Add pork and saute until light brown. Pour 1 ½ cup water into the pan. Let boil.
Add Knorr Shrimp Cube. Stir. Continue boiling in medium heat until the liquid evaporates.
Add hearts of palm (ubod). Cook for 5 minutes. Toss every few seconds.
Add carrots. Cook for 3 minutes.
Put the shrimp into the pan. Toss and continue cooking until shrimp turns orange.
Add chopped parsley and season with ground black pepper and fish sauce. Set aside.
Make the sauce by pouring water in a saucepan. Let it boil.
Add brown sugar and stir until completely diluted.
Put the garlic in the saucepan. Cook for 20 seconds.
Combine cornstarch with 3 tablespoons water. Stir until blended. Pour the mixture into the pan. Continuously stir while cooking until mixture thickens. Set aside.
Make the fresh lumpia wrapper by beating eggs in a bowl.
Stir-in cooking oil and add water. Gradually add all-purpose flour. Continue stirring until all ingredients are well blended. Note: you can let the mixture pass through a strainer to filter lumps.
Cook the wrapper by heating a non-stick pan. Grease it with oil. Pour wrapper mixture into the pan enough to cover the area. Continue cooking using medium heat until the wrapper can freely slide on the pan when you shake it. Transfer the wrapper to a clean plate. Note: do the same step until the mixture is fully consumed.
Assemble the lumpiang ubod by laying a piece of wrapper flat on a plate. Place a piece of lettuce leaf over the wrapper. Scoop a good amount of filling (hearts of palm) over the lettuce. Gently wrap.
Arrange the wrapped lumpia on a serving plate. Pour sauce over it and finish by topping it with crushed peanuts.
Serve. Share and enjoy!