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
• 1/3 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
• 1/2 head cabbage, shredded
• 1 potato, cut into strips
• 2/3 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

1. Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve.
2. 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.
3. 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.
4. 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.

shrimp, olive oil, garlic, onion, ham, sausage, lean pork tenderloin, salt, soy sauce, white sugar, cabbage, potato, chickpeas, stalks celery, carrot, lumpia wrappers

Taken from www.allrecipes.com/recipe/212978/fresh-lumpia-with-ubod/ (may not work)