Here is a recipe for spring rolls, a really popular dish all over the world. 
 
Spring Rolls
4 T oil 
2 Cloves garlic, finely minced 
1 small onion, finely minced 
6 oz pork, minced 
6 oz shrimps, shelled and deveined, minced 
8 oz jar hearts of palm(ubod), drained, julliened 
1/2t salt 
1 t  pepper 
12 fresh Lumpia Wrappers 
12 Boston or romaine lettuce, washed, dried and separated 
2 green onions 
Garlic sauce 

Heat wok, add 2 tbs oil.  Heat.  Add garlic, onion and stirfry 
until onions becomes translucent.  Add pork and shrimp and stirfry for 1 min.  Add the hearts of palm and stirfry for additional 2 min. Season with salt and pepper.  Cool in colander allowing liquid to drain. 

Place a wrapper on a plate.  Put a lettuce leaf on the wrapper and about 2 TBA of filling on the lettuce.  Roll the wrapper and fold it at one end, leaving lettuce protruding from the other.  Pour a little sauce on top.  Garnish with green onions.  Serve at room 
temp. with garlic sauce. 

Makes 12 rolls 

Tips: Bamboo shoots may be substituted for hearts of palm. 
For vegetarians, don't use the pork and shrimps. 
Advance preparation:  Prepare filling and refrigerate. 

Garlic Sauce: 
1/4c brown sugar 
1/4c light soy sauce 
1 1/2c chicken stock 
2 tbs cornstarch dissolved in 4 tbsp of water 
2 cloves garlic, minced 

Combine the sugar, soy sauce and stock.  Cook for 2 min.  Add the dissolved cornstarch and cook, stirring constantly, over high heat until sauce thickens.  Serve the sauce hot, sprinked with minced garlic. 

Source: 
http://www.ug.cs.dal.ca/~tuttle/Recipe/Chinese/springrolls 

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