Learned this from a friend and been making them for block parties since! Always a hit!

Well, my dears, you're in for a treat today that's a wee bit outside my usual fare. I'm going to share with you a recipe that's a little pinch of the exotic, but it’ll remind you of the comforts of home. Now, you might be wondering how a traditional Midwestern gal like myself came to fall in love with Fried Lumpia Rolls. It was years back, at a community potluck, when the Hernandez family moved in from the Philippines and brought with them a platter of these crispy wonders.

Oh, how the smell tickled our noses and the taste had us all in rapture! Their origins stem from a blend of Filipino and Chinese cooking traditions – like a spring roll, but oh, honey, with a personality all its own! Whipping up a batch of these Lumpia Rolls is just the ticket when you want to dazzle at a gathering or treat your family to something special and a touch different from our beloved meatloaf and mashed potatoes.

Now, when it comes to what to serve with these golden rolls of joy, I stick to simplicity. A tangy slaw or a heap of steamed rice does the trick splendidly. But if you're feeling a mite more adventurous, a noodle salad tossed with fresh herbs and a zing of lime is a fine partner for the rich, savory Lumpia. And don't forget a little bowl of sweet chili sauce or a homemade vinegar garlic dip for dunking – that's essential!

Servings: Makes about 20 rolls

Ingredients:

- 1 lb ground pork
- 2 cloves garlic, minced
- 1/2 cup carrots, finely diced
- 1/2 cup green cabbage, shredded fine
- 1/4 cup green onions, chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper
- 20 Lumpia wrappers, thawed if frozen
- Vegetable oil, for frying
- Sweet chili sauce or vinegar garlic dip, for serving

Directions:

1. Get a large ol' skillet heated up on the stove, and cook that ground pork until it's no longer pink. Be sure to break up any big clumps – we're not making meatballs here.

2. Toss in minced garlic, carrots, cabbage, and green onions and let it all cook together for about 5 minutes, until the veggies get tender but still have some spunk to them.

3. Stir the soy sauce, sesame oil, and black pepper into the mix and give it a good ol' stir. Then take it off the heat and let that filling cool down some before handling it. Patience is a virtue, dear.

4. Carefully separate your Lumpia wrappers. Lay them out flat like a diamond, and spoon about 2 tablespoons of filling near the bottom corner. Gently roll it up just over the filling, fold in the sides snug as a bug, and keep rolling it tight as a drum. Wet the top corner with water to seal it up good.

5. In a heavy pot or deep-fryer, heat the vegetable oil to 350°F – make sure you've got enough to submerge your rolls, darling.

6. Fry the Lumpia in batches until they're golden brown and crispy, should be about 3-4 minutes. Don't crowd that pot now; give them some room to breathe.

7. Let them drain on paper towels and then serve them up hot with your dipping sauce of choice.

Variations & Tips:

- If pork isn't your cup of tea or you're serving folks with different tastes, you can substitute it with ground chicken, turkey, or even make a purely veggie version with tofu.

- Add a touch of shrimp for a seafood twist that’s sure to impress.

- Do tell, make sure those Lumpia wrappers stay covered with a damp cloth as you work – they dry out faster than gossip spreads in a small town.

- You can prepare these darlings ahead of time and freeze them before frying. Just lay them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They can go straight from the freezer to the fryer for when company comes a-knocking.