Philippine Lumpia

Make the lumpia filling by placing all of the chopped vegetables, soy sauce, rice vinegar, pepper, salt, and sugar in a medium-sized bowl. Stir well to combine, and then add pork. Mix to ensure that all ingredients are evenly combined.

Editors' note: We par-cooked the filling. To do this, brown the meat mixture lightly in a pan over medium heat, until it's no longer pink, about 6 to 7 minutes. (No need to add any oil to the pan.) Set aside to cool.

When cool, proceed with step 2. (This will make the pork a bit crumbly and the lumpia harder to roll—but this way, you won't have to pan-fry them as long, ensuring you don't burn them.)

Fill a small ramekin with room temperature water and set aside. Open the package of wonton wrappers and set up work station using a cutting board or other clean surface for assembly.

To roll, place a very small amount of filling to the far left side of wonton wrapper (approximately 2 teaspoons) and tightly roll it toward you. (Editors' note: We didn't fold the edges.) Seal the rolled end by brushing the wrapper with water and pressing down.

Continue rolling until you're out of filling! (You may have some leftover wonton wrappers.)

Heat a large pan on medium heat, and coat pan with vegetable oil (about 2 tablespoons or more, depending on the size of your pan). Once oil is hot, place 6 to 7 rolled lumpia on the pan.

Be careful not to overcrowd the pan. If you didn't par-cook the filling, cook lumpia for approximately 4 to 6 minutes on one side before flipping to the other side; if you did par-cook, 2 to 3 minutes should do the trick.

The cooked side should be golden brown and crispy. Once flipped to the other side, add more oil if needed, and cook for another 4 to 5 minutes, or until golden brown and crispy. Filling should be cooked all the way inside.

Serve with a dipping sauce of your choice. We've used a sweet and sour pre-made sauce, or a simple sauce made with soy sauce, vinegar, and minced garlic.