Lumpia (Filipino Spring Rolls)

Using a serrated knife, cut the square lumpia wrappers in half so you have two stacks of rectangular wrappers.

Place a damp paper towel over the wrappers to keep them from drying out as you work.

In a large bowl, combine the ground pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper.

Using your hands or a rubber spatula, mix the filling well so the seasonings are evenly distributed.

Place one rectangular wrapper vertically on your work surface with the short edge facing you, then place a heaping teaspoon of filling about half an inch from the edge closest to you.

Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing until about 2 inches of wrapper remain.

Dip two fingers into a bowl of water and moisten the last 2 inches of wrapper, then finish rolling and rest the lumpia on its seam. If water does not seal it, use an egg wash. Repeat with the remaining filling and wrappers.

Fill a large frying pan with about half an inch of vegetable oil and heat over medium-high heat.

Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (1 to 2 minutes longer if frying frozen). Cook in batches to avoid crowding.

Drain on paper towels and serve hot with sweet and sour sauce or banana ketchup. For a lighter option, bake at 400°F or air-fry at 400°F for 7 to 9 minutes instead.