Heat oil in a pan.
Sauté onions and garlic.
Add chopped prawns and stir until it changes color.
Add chicken and sauté for a few minutes.
Stir in the ubod and carrots.
Add shredded cabbage.
Add enough chicken broth for the vegetables to become tender.
Season with salt and pepper.
Cover and simmer until the vegetables are just tender.
Drain and cool.
Wrap a portion of the filling and a lettuce leaf on a wrapper.
For the lumpia sauce
Mix all the ingredients together, excluding the peanuts and garlic.
Cook over medium heat until thick.
Remove from heat, then add the minced garlic.
Serve with sprinkled ground peanuts.