Easter Lumpia

1.In a large skillet, cook the ground turkey over medium heat until browned, breaking it up into small pieces with a spoon.

2.Add the chopped onion and garlic to the skillet and sauté until fragrant, about 2 minutes.

3.Stir in the julienned carrot, green peas, shredded cabbage, and chopped green onions. Cook for another 3-4 minutes until the vegetables are slightly softened.

4.Season the filling with soy sauce, fish sauce, and black pepper. Mix well and cook for an additional 2 minutes.

5.Remove the skillet from heat and let the filling mixture cool slightly.

6.Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon a generous amount of the filling onto the wrapper, towards the bottom corner.

7.Fold the bottom corner over the filling, then fold in the sides, and roll the wrapper tightly towards the top corner to seal the lumpia. Use a bit of water to help seal the wrapper if needed.

8.In a deep skillet or frying pan, heat oil over medium-high heat. Fry the lumpia in batches until golden brown and crispy, about 3-4 minutes per side.

9.Remove the lumpia from the oil and drain on a paper towel-lined plate to remove excess oil.

10.Serve the Easter lumpia warm with sweet chili sauce for dipping, and enjoy the crunchy, savory flavors of this festive appetizer!