I make this all the time and spotted a few mistakes. Traditional Lumpia is made from ground beef but you can use pretty much any type of meat from chicken, pork, beef, etc. Favorites are leftover pot roast. Must do's: grate, not dice the carrots. Forget the green onions, they cook out too soon, use regular white onion. AND! Be extra choosey with the brand of wrapper. I use Spring roll wrappers from the Asian market. Wonton wrappers are too thick, commercial egg roll wrappers are also VERY thick and do not flake. Only the Asian made "Spring Roll" wrappers will produce a golden colored flakey and light Lumpia.
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I make this all the time and spotted a few mistakes. Traditional Lumpia is made from ground...