made this based on this recipe http://www.overseaspinoycooking.net/2008/07/lumpiang-gulay-lumpiang-togue.html

3 cups togue or mung bean sprouts
1 cup green beans, thinly sliced
1 medium size carrot, cut into strips
2 cups cabbage or white bok choy, shredded
1 cup sayote cut into strips
1 cup small shrimp, salted and chopped
1 cup boiled pork liver, cut into strips (optional)
2 cups pork, salted cut into strips
1 cake tokwa or , diced
several cloves of garlic, chopped
1 medium onion, chopped
1/4 c. patis
salt and pepper
vegetable oil

Sauté garlic and onion.
Add pork, liver and shrimp, stir for 3-5 minutes or until shrimps are cooked.
Add in patis and cook for another 2-3 minutes.
Add all vegetables and cook until beans are cooked the way you want.

Serve with vinegar garlic mixture dip or not.