Fresh Lumpiang Ubod

Make the green onion lumpia wrappers: whisk eggs in a medium bowl. Mix in milk, water, and melted butter. Add flour and salt; mix until smooth. Mix in green onions.

Lightly brush a frying pan with oil. heat on low to medium heat. Pour in 1/8 cup batter to make a thin wrapper. Tilt and rotate pan to spread the batter evenly. Let cook until set, about 1 to 2 minutes. Do not flip and do not allow the wrapper to brown. Repeat to make a total of 6 to 8 wrappers. Set aside.

Make the ubod filling: heat oil in a frying pan. Sauté onions until translucent. Add garlic; sauté until fragrant.

Add pork and sauté until fat has been rendered. Add shrimp and cook until it turns pink.

Drain ubod and add to the pan. Season to taste with salt and pepper. Cover and simmer until tender, about 2 minutes. Drain, cool, and set aside.

Make the sauce: Place stock or water in a saucepan. Bring to a boil. Add sugar, soy sauce, and salt. Add dissolved cornstarch and whisk until integrated. Simmer, stirring for 2 to 3 minutes, until the sauce thickens. Set aside.

To assemble, place a lumpia wrapper on a plate or chopping board. Arrange a lettuce leaf on the center of the wrapper. Top with 2 green onion stalks. Add a few tablespoons of ubod filling. Fold sides in and roll tightly. Drizzle sauce over the lumpia or serve sauce on the side. Sprinkle with toasted garlic chips and crushed peanuts.