Beef and Pork Lumpia Rolls

Defrost the lumpia wrappers if frozen. Lay several wrappers on a clean, dry surface and cover with a damp towel to prevent drying.

In a bowl, mix together beef, pork, onion, green pepper, and carrot.

Place about 2 tablespoons of the meat mixture along the center of each wrapper. Do not overstuff or they might burn before the meat's cooked.

Fold one edge of the wrapper over the filling, then fold in the outer edges slightly before rolling into a closed cylinder. Moisten the outer edge with water to seal it.

Repeat the process with the remaining wrappers and filling, keeping finished lumpia covered to prevent drying.

Heat oil in a 9-inch skillet on medium-high heat until it reaches 365-375°F (170-175°C).

Fry 3-4 lumpia at a time, turning them in the oil until golden brown, about 2-3 minutes per side. Drain on paper towels.

For parties, cut each lumpia into thirds and serve with banana ketchup, if desired.