2 Tbsp olive oil
1 cup (140 g) diced onions
5 garlic cloves, minced
1 lb (455 g) 80/20 ground beef
1 cup (180 g) cubed maple-cured bacon
2 cups (160 g) finely grated sharp Cheddar cheese
1 tsp salt
2 tsp cracked black pepper
25 square lumpia wrappers, preferably Orientex
Vegetable oil, for frying
In a large skillet over medium heat, warm the oil. Saute the onions and garlic until tender, about 8 minutes. Add the beef and bacon and saute until browned. Add the cheese, stirring to combine. Remove the skillet from the heat and add the pepper and salt.
Have a small bowl of water ready. Line a baking sheet with paper towels and set aside.
Carefully separate the wrappers. To prevent them from drying out, cover with a moist paper towel. Lay one wrapper on a clean work surface and place 2 to 3 tbsp of the filling near the edge closest to you. Roll the edge toward the middle, then fold in both sides and continue rolling. Moisten the opposite edge of the wrapper with water to seal. Repeat with the remaining filling and wrappers.
In a large Dutch oven over medium heat, warm about 1 in (2.5 cm) of vegetable oil to 350°F (180°C). Add the lumpia and fry until golden brown, 3to 5 minutes, flip- ping once. When done, use a slotted spoon to transfer the lumpia to a paper towel- lined baking sheet to drain. Serve immediately.