Crispy Filipino Spring Rolls

Begin by thawing the frozen lumpia wrappers and lay several on a clean, dry surface. To keep them moist, cover with a damp towel.

Combine the beef, pork, onion, green pepper, and carrot in a medium-sized bowl. Place approximately 2 tablespoons of the meat mixture along the center of each wrapper.

Be mindful not to overfill the wrappers, as this may cause them to burn before the meat is cooked.

Fold one edge of the wrapper over the filling, followed by the outer edges being slightly folded inwards. Roll the wrapper into a closed cylinder shape.

Dampen your finger with water and moisten the outer edge to seal the wrapper. Repeat this process for each remaining wrapper and filling, keeping the finished lumpia covered to prevent drying.

Heat oil in a 9-inch skillet over medium to medium-high heat until the oil reaches 365 to 375 degrees F (170 to 175 degrees C). Fry 3 to 4 lumpia at a time, turning them in the oil until they are nicely browned on both sides, approximately 2 to 3 minutes per side. Drain the lumpia on paper towels.

Cut each finished lumpia into thirds for serving, and enjoy with banana ketchup if desired.