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Ingredients 1 package lumpia, egg roll or fry-able spring roll wrappers 2 pounds ground pork (I used a pork/beef combo) 8 cloves garlic, minced If your wrappers are square, cut the stack down the middle so that you have two stacks of rectangular wrappers to use. (It’s a good idea to keep these under a damp paper towel while you work so they don’t dry out.) In a large bowl, combine the ground pork, garlic, ginger, soy sauce, bouillon, eggs, salt and pepper, and cabbage, and mix well to combine.