Lumpia

steps

For the filling:

1. Heat 1 tablespoon oil in a wide pan over high heat. Add pork to pan and cook until brown and not clumpy, stirring, about 6 minutes. Drain pork, reserving oil, and set aside.
2. In the same pan, heat reserved oil over medium-high; add onion, garlic, and ginger and sauté for 5 minutes. Return pork to pan along with carrot, potato, and beans and cook for 7 more minutes.
3. Add scallion, kalamansi juice, Maggi, fish sauce, chicken powder, salt, and pepper, mixing thoroughly to combine.

For wrapping and frying the lumpia:

1. Measure 1 cup of water into a bowl. On a work surface, arrange one wrapper like a diamond and brush the top half with water. Scoop 1 tablespoon of filling onto the part of the wrapper closest to you. Fold the bottom corner over the filling, then fold in both sides and roll up until completely wrapped. Repeat until all filling is used.
2. In a Dutch oven or high-sided heavy pot, heat 3 cups oil to 350 degrees, then drop in lumpia in batches and fry until golden brown and crispy. Repeat until all lumpia are cooked.