In a wok or large frying pan, heat the olive oil over medium heat. When hot, add the onions. Sauté, stirring often, for about 5 minutes. Lightly sprinkle with salt. Add the garlic and sauté until fragrant ~ about 30 seconds. Add the cabbage and potatoes and cook an additional 5 minutes, or until the potatoes are just starting to tenderize. Pour the soy sauce and sesame oil over the vegetables and seasoning with pepper. Stir and remove from the heat.

Once slightly cooled, add the pork, carrots, and egg to the pan. Stir until thoroughly mixed.

Follow the directions on the rice paper to soften the paper. My directions said 5 seconds in warm warm one sheet at a time. However, I found that it took closer to 15 to 20 seconds to get to the right consistency. Regardless, work only one sheet at a time.

Scoop about 2 tablespoons of the pork mixture onto the sheet just below the exact middle of the sheet. Fold the sheet over on the left and right to create a book. Then fold the bottom up and over the meat. Tightly roll the paper/meat up into a tight roll. (See photos above). Set aside on a plate. Continue with the rest of the sheets until all of the meat has been used. When arranging on a plate, be careful that the rolls do not touch each other, otherwise they will stick and tear.

Meanwhile, in a medium pot, heat the oil over medium heat. Once it reaches 350°F, carefully add 2 to 3 lumpia to the oil, being careful they do not touch. When you add them to the oil with tongs, gently move them back and forth for a few seconds so they do not stick to the bottom. Cook for about 5 minutes, turning over halfway through. Remove to paper towels to drain.

Note: you can simultaneously fry and roll to save time.

Serve hot with the sweet chili sauce and rice vinegar whisked together in a dipping bowl.

Enjoy!