Filipino-style egg rolls, or lumpia, are about 6 inches long and about as big around as a small cigar. Serve them as a delicious appetizer or side dish.
Prepare the filling and place in a bowl nearby. Spoon 2 tablespoons of the filling across the width of each dough wrapper. Leave a slight margin of space at either end.
Roll the wrapper once to cover the filling, then fold the sides toward the center. Moisten the edges with water and continue to roll tightly.
Heat oil to proper temperature in a large skillet. Drop a few lumpia at a time into the hot fat with a wide metal spatula. Cook until golden brown, remove, and drain.