1 Tbsp vegetable oil
1 lb ground pork
2 cloves garlic, crushed
1/2 C onion, chopped
1/2 C minced carrots
1/2 C green onions, chopped
1/2 C green cabbage, thinly sliced
1 tsp ground black pepper
1 tsp salt
1 tsp garlic powder
1 tsp soy sauce
30 lumpia wrappers (eggroll wrappers)
2 C vegetable oil, for frying
Pour vegetable oil into a large skillet, over high heat. Cook pork, stirring frequently
and breaking into crumbles, until cooked through. Remove from pan and set aside.
Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat. Set aside until cool enough to handle.
Place three heaping Tbsp of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold wrapper over filling. Fold in both ends and roll. Moisten side of wrapper, with water, to seal the edge. Cover rolls with plastic wrap to retain moisture.
Heat a skillet over medium heat (use a deep fryer, if you have one). Add oil to 1/2 inch depth, and heat for 5 minutes.
Place 3 or 4 lumpia into oil.
Fry rolls for 1 to 2 minutes, or until all sides are golden brown. Drain on paper towels.