2lbs (1 kg)ground pork(chicken or shrimp could also be used)
3clovesgarlic, minced or grated
1inch (2 cm)ginger, peeled and minced or grated
3tbsptamari or gluten free soy sauce
2largeeggs, at room temperature
2tbspchopped green scallions
1½cups (105 g)Napa cabbage, shredded
½cup (45 g)carrots, shredded
Oil for Frying
2cups (480 ml)canola, vegetable, or any other neutral oil
Air Frying Option
canola oil spray
Make the Lumpia Wrappers
In a large bowl, whisk together all wrapper ingredients until smooth and the consistency of a pancake batter.
Heat a large flat top griddle or skillet over medium heat. Using a pastry brush, "paint" batter in strokes going one way and then overlapping going the other way to create about an 8-inch large square. Allow the wrapper to cook for an additional 15-20 seconds. Use a spatula to lift one end up enough so that you can grab it with your fingers and peel it off the griddle.
Place wrapper onto a baking sheet and cook the rest of the wrappers, layering one on top of each other (they will peel apart pretty easily).
Trim the crispy edges of the wrappers and discard. Cut the stack of square wrappers in half to make two stacks of smaller rectangular wrappers. Peel two off the stack and keep the others under a damp towel while rolling two lumpia.
Make the Filling
Add all of the filling ingredients to a large bowl and use your hands to work it together until well combined.
Roll the Lumpia
Lay two rectangle wrappers side by side on counter. Add about a tablespoon of the filling about ½ inch from the short side that's closest to you. Form the filling into a log that's the same width as the wrapper.
Tightly roll the wrapper around the filling and seal the edge (the final ½ inch) with your finger that's been dipped in water.
Place the lumpia seam side down on a baking sheet and cover with a towel until ready to fry.
Fill a large skillet with about ½ inch of oil and heat over medium high heat.
Fry no more than 6-8 lumpia at a time, flipping over halfway through frying, for a total of 3-4 minutes, or until golden brown and crispy.
Drain on paper towels before serving with store bought sweet and sour sauce or tamari.
Air Frying Option
Preheat air fryer to 400° F. Spray lumpia with canola oil spray. Fry for 9-10 minutes, or until golden brown and crispy, flipping halfway through frying and spraying the other side with oil.