2 cups malunggay leaves, removed from petioles
1 cup camote, cut to strips
1 cup carrots, cut to strips
1 cup kalabasa, cut to strips
1 cup chayote, cut into strips
3 squares fried tokwa, cut to strips
1 head white onion, chopped
3 cloves garlic, minced
salt and ground pepper to taste
Wash all vegetables ingredients. Saute garlic and onion until golden brown. Add all vegetables ingredients except malunggay leaves. Mix. Season with salt and pepper to taste. Cover the pan and continue heating until vegetables are half done. Add malunggay leaves and fried tokwa. Stir thoroughly. Turn of the stove. Cover the cooking vessel and leave it for few minutes. The remaining heat will cook the malunggay leaves. Drain and cool. Wrap the mixture with lumpia wrapper. Deep fry until golden brown. Serve with sauce.
Combine vinegar, salt, garlic and chilli. Adjust ingredients to suit taste preference.