Soak atsuete in 3 tbsps. cooking oil. Set aside.

Saute garlic in 2 tbsps. fat until light brown. Add onions, pork and shrimps. Pour in water or soup stock and cover. Cook over medium heat until pork is tender.

Add camote, potatoes and cook for 5 minutes. Then mix in rest of vegetables.

Strain atsuete oil to the vegetable mixture. Season with salt and patis (fish sauce). Cook until all vegetables are done.

Add 1 tsp. monosodium glutamate (msg). Cool in a colander while allowing liquid to drain out.

When cool, wrap in lumpia wrapper with a leaf of lettuce showing at one end. Serve with Lumpia Sauce.