Pour hot water, about 1/2 cup on the annatto seeds for a few minutes. Strain and reserve the liquid.

Saute garlic and onion in oil over medium heat. Add pork and shrimps. Then add the annatto water.

Bring to a boil then add shredded green papaya, mung bean sprouts, celery and sliced cabbage. Simmer until cooked.

Season with salt and pepper then set aside and let cool.

Before wrapping the filling, make the lumpia sauce. (see recipe below)

When ready to serve, add the garbanzos and tokwa to the lumpia filling.

Place one lumpia wrapper on a plate then put lettuce or sliced cabbage on the wrapper.

Spread a spoonful of the lumpia filling on top of the lettuce, then fold the lumpia wrapper and roll to form a cylinder.

Place the fresh lumpia on a plate and pour lumpia sauce over it then sprinkle with minced garlic.

Mix together flour, cornstarch, soy sauce, brown sugar and water. Stir well.

Place mixture in a saucepan and simmer over medium heat.

Stir the sauce until you get the desired consistency.