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Take Lumpia filling, about 1 to 2 tbs (or more) and place on the side of the wrapper you had cut through (facing or closest to you), spreading it about two inches from the sides of the wrapper. Take left and right sides of wrapper and fold in, then start rolling from the side facing you upwards, tightly tucking in the filling as you go. Near the end, dip fingers into cornstarch,rice flour, mixture and dab some on the end of the side you're folding towards. This helps keep the wrapper from opening/falling apart when frying. Finish folding. Set aside. Repeat.
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After you've finished wrapping. Heat vegetable oil in frying pan. Make sure you put enough oil to cover the lumpia. When hot, place as much Lumpia as you can in the pan, and adjust heat to medium high, don't make it too hot or the wrapper will burn before the meat inside can cook. Remove when wrapper turn gold. Sample and modify heat if needed.
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