Traditional Filipino Lumpia Rolls

To make the filling, heat a skillet over medium-high heat. Add the ground pork or chicken and cook until browned, stirring frequently.

Add the carrots, cabbage, onion, green onion garlic, soy sauce, , and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and set aside.

To make the lumpia wrapper, combine the flour and salt in a bowl. Add the egg and water and whisk until smooth.

Brush a non-stick pan with vegetable oil and heat over medium heat. Pour 1/4 cup of the batter into the pan and tilt the pan to spread the batter evenly.

Cook the wrapper for 1-2 minutes or until it is firm and edges are lightly browned. Remove from heat and set aside to cool.

Place a layer of the wrapper on a flat surface and spoon about 2 tablespoons of filling near the edge of the wrapper closest to you. Fold the wrapper over the filling, tuck in the sides, and roll up tightly. Repeat with the remaining filling and wrappers.

Heat the vegetable oil in a large or wok over medium-high heat. Fry the lumpia for 2-3 minutes on each side or until it is golden brown and crispy. Drain on paper towels.

Serve hot with sweet chili sauce or vinegar dipping sauce.