Crispy Homemade Lumpia (Filipino Spring Rolls)

5. Assemble the lumpia:
   Lay one lumpia wrapper on a clean surface in a diamond shape, with one corner pointing toward you. Place about 2 tablespoons of the cooled filling along the bottom third of the wrapper.
6. Roll:
   Fold the bottom corner up over the filling. Fold in the left and right sides toward the center, then roll the wrapper up tightly toward the top corner. Moisten the top corner with a dab of water to seal the edge. Repeat with the remaining filling and wrappers.
7. Fry:
   Heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat. When the oil is hot (about 350°F), carefully place the lumpia into the oil in batches. Fry for 2–3 minutes per side, or until golden brown and crispy all over. Do not overcrowd the pan.
8. Drain and serve:
   Remove the fried lumpia from the oil using tongs or a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce for dipping, if desired.

Tips & Variations