This traditional dish of fried spring rolls is made with a mixture of vegetables and meat if desired. Serve as an appetizer or as a side dish.

Ingredients

• 1 tablespoon of vegetable oil
• 1 pound ground pork, beef or chicken – traditionally it’s pork (optional)
• ½ cup of chopped onion
• 2 cloves garlic, crushed
• ½ cup minced carrots
• ½ cup chopped green onions
• ½ cup thinly sliced green cabbage
• Salt and pepper to taste
• 1 teaspoon of garlic powder
• 1 teaspoon of soy sauce
• 30 lumpia wrappers
• 2 cups of vegetable oil for frying
• 2 tablespoons chopped fresh cilantro (Optional)

Instructions

1. Gather ingredients. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add meat (if interested). Cook and stir until crumbly for about 5 to 7 minutes. Remove meat from the pan and set aside. Drain grease from the pan, leaving just a thin coating.
2. Add onion and garlic to the pan and cook and stir for about 2 minutes.
3. Stir in the cooked pork, carrots, green onions, cabbage, and cilantro (if using). Season with pepper, salt, garlic powder, and soy sauce. Remove from the heat, and allow to cool for about 5 minutes.

Assemble lumpia

1. Place 3 large tablespoons of filling diagonally near one corner of a lumpia wrapper, leaving about 1 1/2 inches of space at both ends.
2. Fold the side along the length of the filling and tuck in both ends. Roll neatly and tightly to close securely.
3. Moisten the other side of the wrapper with water to seal. Transfer to a plate and cover with plastic wrap. Repeat.
4. Heat 1/2 inch of vegetable oil in a skillet over medium heat for 5 minutes. Put 3 to 4 lumpia into the hot oil, making sure all of their seams are facing down. Fry, turning occasionally, until golden brown for about 1 to 2 minutes.
5. Transfer to a paper towel-lined plate to drain. Repeat to fry the remaining.
6. Serve immediately.