Crispy Filipino Pork and Shrimp Lumpia with Sweet Chili Dip

In a large bowl, combine the ground pork, minced shrimp, grated carrot, minced onion, minced garlic, soy sauce, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Lay a lumpia wrapper on a clean, flat surface with one corner pointing towards you. Place about 1 tablespoon of the meat mixture near the corner closest to you.

Fold the bottom corner over the filling, then fold in the two side corners. Roll the wrapper tightly away from you, forming a compact cylinder. Moisten the top corner with a little water to seal the lumpia.

Repeat the wrapping process with the remaining filling and wrappers. Ensure the lumpia are tightly rolled to prevent them from opening during frying.

Heat the vegetable oil in a deep pot or large skillet over medium-high heat until it reaches 350°F (175°C).

Carefully place 4-5 lumpia into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature of the filling should reach 160°F (71°C).

Remove the fried lumpia with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Repeat the frying process with the remaining lumpia in batches.

Serve the hot and crispy Filipino Pork and Shrimp Lumpia immediately with sweet chili sauce for dipping.