Begin by tossing all your filling ingredients together in a large mixing bowl. That’s the ground pork, finely minced carrots, chopped green onions, garlic powder, ground black pepper, parsley, salt, sesame oil, and soy sauce, along with the beaten eggs. This mixture is where the flavor magic happens, so give it a good mix until everything is well combined. You can use your hands for this—it’s the best way to ensure even distribution of the ingredients.

Now comes the fun part: wrapping! Take a lumpia wrapper and place about 1 to 1.5 tablespoons of filling near one end. Spread it out lightly but don’t go too close to the edges. Next, fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top. Be sure to brush a bit of beaten egg on the top edge of the wrapper to seal it shut. Repeat this process with the remaining filling and wrappers until everything is rolled.

In a large frying pan or deep pot, heat your cooking oil over medium heat. You want enough oil so that the lumpia can float while frying, about 3 cups should do the trick. To test if the oil is hot enough, drop a small piece of wrapper in; if it sizzles, it’s ready!

Now, carefully drop a few lumpia into the hot oil. Don’t crowd the pan; leave them room to fry evenly, about four to five at a time. Fry until they’re golden brown and floating, around 5–7 minutes. Use a skimmer to turn them halfway through cooking for even browning.

Once crispy, carefully remove the lumpia from the oil and let them drain on a plate lined with paper towels. This helps absorb any excess oil. Serve them warm with your preferred dipping sauce, and watch them disappear!