Lumpia Recipe

Add the carrots, celery, onion, cabbage, ginger, and garlic to a food processor and pulse until finely chopped but not puréed, stopping to scrape the sides as needed.
Place the minced vegetables into a large bowl and add the ground pork, eggs, soy sauce, sugar, salt, pepper, and optional bouillon, then mix thoroughly by hand until evenly combined.
Transfer the filling into piping bags or zip-top bags if desired, cutting the tip to create a wide opening for easy portioning.
Lay one lumpia wrapper on a clean surface with one corner pointing toward you, pipe a strip of filling a few inches from the corner, then fold the corner over the filling to secure it.
Fold both sides of the wrapper inward tightly over the filling, then roll forward until nearly sealed.
Brush the exposed corner with egg wash, finish rolling tightly, and place seam-side down on a parchment-lined tray.
Continue rolling until all of the filling has been used, keeping finished lumpia covered lightly to prevent drying.
Heat oil in a large pot to 350°F, filling the pot about halfway and maintaining steady temperature over medium heat.
Fry the lumpia in batches of 6 to 7 pieces for 4 to 5 minutes, turning occasionally, until crisp and golden with a cooked interior.
Remove the cooked lumpia and drain on a rack or paper towels, repeating until all rolls are fried.
Serve immediately while hot, optionally paired with sweet chili sauce for dipping.