Ingredients
1.5 lb ground pork
½ cup green onions, sliced
2 medium carrots, shredded
½ medium onion, diced
4 cups cabbage, shredded (½ head)
3 tablespoons toyo (soy sauce)
2 tablespoons patis (fish sauce)
Spring roll wrappers
1 teaspoon cornstarch + 1/4 cup water (to seal the wrappers)
2 cloves garlic, minced
2 tablespoons canola oil - for sautéing
2 tablespoons canola oil - for frying
1 teaspoon ground black pepper

Preparation

1. In a large pan, sauté garlic in oil over medium heat.
   
2. Once garlic is lightly browned, add ground beef until fully cooked
3. Add onions and continue to stir over medium heat
4. Add soy sauce, black pepper, and patis and continue to stir.
5. Add cabbage and mix.
6. Add carrots and mix.
7. Add green onions and mix.
8. Drain the liquid from the pan.
9. Transfer 1-2 tablespoons of the mixture to one spring roll wrapper.
10. Wrap it tightly like a burrito and seal the ends with the cornstarch/water mixture.
11. Heat 2 tablespoons oil in pan and fry the lumpia until golden brown.
12. Let rest on a bed of paper towels to remove excess oil.

Serve with sweet chili sauce or Pinoy-style vinegar sauce (apple cider vinegar, minced garlic, black pepper).