Lumpiang Buko-Togue

Heat oil in a pan. Sauté garlic and onions until fragrant. 

Add shrimp; cook until pink. Add carrots, chopped Baguio beans, and togue; cook for 2 minutes. 

Add fried tofu, cilantro leaves, and coconut strips; mix until well combined and season with salt. 

Remove from heat. Place a lumpia wrapper on a clean surface and top with about 1/4 cup filling. Roll, seal edges, 
and deep-fry until golden.