• Mix all the ingredients together. It is better if the the veggies are diced as small as possible.

Wrapping!

• Defrosting: When you're ready to make lumpia, place them on the counter to defrost for a couple of hours or in the fridge overnight. Make sure to not start peeling until your wrappers are fully defrosted or you may end up tearing several wrappers.
• Peeling: To peel the wrappers, start at the corners of each layer and peel back slowly so as you don't tear any part of the wrapper. I like to keep the peeled wrappers on a plate and cover them with a damp cloth so they don't dry out while I'm peeling or rolling lumpia.

Time to roll!

• It's traditional to use an egg wash to bind them after rolling, but you can also use just oil and water.
• Start out with about a tablespoon of mixture towards the top of the wrapper and pinch the mixture with your fingers to form a kind of line, fold over and pinch tightly. Then fold over again before folding the ends over and rolling and pinching tightly. Use the egg wash/oil to close.
• You can cut in half and store in a tightly sealed plastic bag in the freezer until ready to fry.

When you are ready to fry:

• Just thaw slightly
• Fill a heavy bottomed pot with a neutral cooking oil, like vegetable oil, about two inches from the bottom. Heat the oil to 375° F and carefully place lumpia in to deep fry for about three to four minutes each. When you take them out, the lumpia should be golden brown in color and crisp on the outside.
• You can use a thermometer and make sure it is ready at least 165 F to know that the meat is fully cooked. When they've finished, place them on a cooling rack or deep serving dish lined with paper towels.
• Enjoy with sweet and sour chili sauce, banana ketchup, or traditionally: chopped garlic, soy, and rice vinegar sauce.