Cook the lumpia filling

Add oil to a skillet and heat over medium heat.

Once the oil is hot, sauté the garlic and onions, stirring constantly for 2 to 3 minutes, just until the onions are translucent.

Add the ground beef and ground pork, salt, pepper, soy sauce, and sauté until the beef is browned.

Drain the excess oil from the pan, add chicken broth and bring to a boil.

Add the potatoes and carrots, sprinkle in the Johnny's Seasoning Salt, and simmer for 5-10 minutes.

Add the green beans, cabbage, and celery and simmer for another 5 minutes.

The vegetables should be slightly crisp.

Remove the pan from heat and drain excess fats and liquid mixture.

Allow the mixture to cool at room temperature.

Assemble the lumpia

Separate the individual sheets of wrappers, being careful not to tear them.

Place 1 heaping tablespoonful of the filling diagonally near one corner of the wrapper, leaving a 1.5 inch edge of space at both ends.

Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tight.

Moisten the other side of the wrapper with water to seal the edge.

Fry or freeze the lumpia

The egg rolls can be fried immediately, or frozen for later use.

If frying lumpia immediately:

Cover them with plastic wrap or a moist towel to keep the wrappers from drying out.

Heat a dutch oven or skillet over medium heat, add oil to about 1 inch depth.

One the oil is hot, fry the egg rolls for 3-4 minutes on each side, or until all sides are golden brown.

Place on a wire rack or a plate covered with paper towels to drain excess oil.

If freezing lumpia:

Place lumpia in a single layer in a freezer-safe resealable bag, putting parchment paper between layers.

Store lumpia in the freezer for up to 2 months.

Do not thaw the frozen lumpia before frying them. Just separate them and fry them straight from the freezer.

Lola's Lumpia

Ingredients