Lumpia Mollica

1 . Stage

Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.

2 . Stage

Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.

3 . Stage

Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

4 . Stage

Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.