On working surface, keep lumpia wrappers damp by covering with a damp cloth. In a large skillet, sauté garlic, ginger and onions, about 2 minutes. Add shrimp, 1 cup of cabbage and carrots, sauté lightly until shrimp is pink, and vegetables are limp.
Moving on.. in order to make my mama's Lumpia, you also need a food processor to pulverize the veggies and shrimp to the right consistency. I suppose that you can get away with finely chopping the veggies and shrimp..actually, no, please use a food processor, I promise that it will be worth it!
The lumpia wrapper that we want to use needs to be thin and when fried, it is actually smooth. You should be looking for “spring roll pastry” wrappers. They are very thin and pasty white looking. Growing up I was used to using the Menlo brand to making lumpia.
I recommend using the flour and water paste combo to seal the lumpia. I’ve used this method countlessly and it has never failed me when I fry lumpia! It’s super quick and easy to whip up to seal those lumpia shut.