Ingredients:

1 canx425g SABA Mackerel in Natural Oil
2 Tbsp Cooking Oil
4 cloves Garlic, chopped
1 pc, medium Onion, thinly sliced 
1 square Firm Tofu, diced
1 pc, large Turnip (Singkamas), julienned
1 pc, medium Carrots, julienned
1 pc, small Sweet Potato, julienned
1 cup Baguio Beans, sliced diagonally
½ cup Water
Salt, to taste
Black Pepper, to taste

Lumpia Sauce
2 cups Water
3 Tbsp Soy Sauce
½ cup Brown Sugar
2 cloves Garlic, minced
3 Tbsp Cornstarch
15 pcs Lumpia Wrapper, large size
1 bunch Romaine Lettuce (optional)
¼ cup Peanuts, toasted and crushed

Procedure:

1. Prepare 2 bowls. Open SABA Mackerel in Natural Oil. In one bowl, drain and reserve the brine. Transfer mackerel in the other bowl and coarsely flake. Set aside.
2. In a big pan or wok, heat oil. Sauté garlic and onion until aromatic. Add tofu and cook for a few minutes.
3. Add the sliced vegetables. Mix and cook for a few minutes. Pour the reserved brine and water. Cover and cook until vegetables are almost done.
4. Add mackerel flakes. Season with salt and pepper. Cook until heated through. Remove from heat. Set aside to cool.
5. To make the sauce, in a saucepan, combine all ingredients and mix well. Simmer until sauce thickens.
6. Assembly: on a flat surface, lay one piece of lumpia wrapper and add a piece of lettuce. Scoop about 1/2 cup of lumpia mixture and spread it on top of the lettuce. Fold the sides. Repeat the procedure for the remaining lumpia mixture.
7. Arrange mackerel fresh lumpia on a plate. Pour sauce on top and sprinkle with crushed peanuts. Serve.