Heat the oil and lightly fry the garlic and onion until soft.
Add the pork and ham, cook, stirring for a few minutes.
Add prawns and chickpeas and cook a little longer.
Stir in the ubod, beans, carrot and cabbage.
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 sprigs onion in a lettuce leaf and then in a pancake.
Serve with Lumpiang Ubod sauce.