• 50-piece lumpia wrapper (we usually buy the 6″ x 6″ packs!)
• 3 cups cooking oil (we usually use Canola Oil!) 

ingredients for the SPRING ROLL filling

• 1 1/2 lbs ground pork (or any ground meat of your choice, ground beef and chicken also work well… and we’ve even used fish for this recipe!)
• 2 eggs
• 2 onion minced
• 2 carrots minced
• 3 garlic cloves minced
• 1/2 cup parsley chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sesame oil
• 1 sachet of Magic Sarap seasoning (optional)
• A pinch of lemon juice (optional)

Procedure

1) Combine all ingredients. Mix well.

2) Add salt and pepper.

Tip: Put in a splash of lemon juice for added flavour!

3) Lay your lumpia wrapper flat and rotate it so it forms a diamond shape, with one corner pointing directly toward you.

4) Scoop around 1/2 tablespoon of filling and place onto lumpia wrapper, about a half inch away from the bottom corner.

5) Fold the bottom corner over the filling, pressing down gently. Roll the lumpia upward, making sure to tuck in the sides as you roll.

6) Seal the edge with a dab of water. This takes practice, be patient with yourself, and have fun!

7) Heat cooking oil in a pan over medium heat. When hot, carefully place the lumpia in the pan.

8) Fry until golden brown, rotating to cook evenly on all sides.

9) Remove from the pan and let excess oil drip off. Serve hot and enjoy!

If you want to save some for later, place the uncooked rolls in a sealed bag or container and store them in the freezer. You can fry them up another day!

Lumpia pairs well with a side of sweet and sour sauce or banana ketchup. This recipe yields about 50 pieces—perfect for sharing with friends and family!