- Shred onion, celery, green Bell pepper and carrots.
- In a wok or large skillet, stir fry ground pork and grated vegetables. Season with salt and pepper to taste. Continue cooking until pork is cooked through and vegetables are just tender. (Later frying of the eggroll will crisp the wrapper but will not add any appreciable cooking time to the filling.)
- When cooking is complete, set pan aside and allow the mixture to cool to a safe handling temperature.
- Place a lumpia wrapper on the counter in front of you. Spread about 3 tablespoons of the cooked filling mixture across the closest third of the lumpia wrapper. Pick up the edge of the wrapper closest to you and fold over the mixture. Roll snugly being careful not to tear the delicate wrapper. Moisten the last edge of the wrapper with a wet finger tip to seal the seam. Place on a flat surface with the seam side down. The eggrolls are now ready to deep fry or place on a baking sheet and freeze for later use. After freezing, store in a heavy-duty freezer bag. (If the lumpia wrapper are going to be out of their original packaging for any appreciable time, cover with a moist towel because the wrapper dry out quickly and become brittle.)
- Heat oil to 375°. Fry eggrolls in small batches to minimize a drop in the frying oil temperature. Cook for 2 to 3 minutes or until eggroll is golden brown. Use tongs to turn over and cook and additional 1 to 2 minutes. If you have a rack for the wok, drain the eggrolls over the hot oil while adding the next batch of eggrolls. Then transfer the eggrolls to a wire rack to cool to a finger safe temperature.
- Serve eggrolls with a sweet chili sauce dip.