If your wrappers are square, cut the stack down the middle so that you have two stacks of rectangular wrappers to use. (It’s a good idea to keep these under a damp paper towel while you work so they don’t dry out.)

In a large bowl, combine the ground pork, garlic, ginger, soy sauce, bouillon, eggs, salt and pepper, and cabbage, and mix well to combine.

Fill a small bowl with some water, and lay one of the rectangular wrappers in front of you, with one of the short sides facing you.

Using your fingers, dipped in the bowl of water, wet the last half-inch or so of the short end furthest from you. Add a couple tablespoons of the mixture at one end of the wrapper, and then roll it tightly, careful not to let the filling squeeze out the sides, until it’s completely rolled up, pressing lightly to seal the wrapper. Set it aside.

Repeat until all the filling and/or wrappers are used.

If you’re deep frying the lumpia, heat about one-half inch of oil in a skillet over medium-high heat. Fry them, a few at a time, turning them to get them golden brown on all sides, and then transfer them with a slotted spoon to a paper-towel lined plate. (You may want to temp them to make sure they are at a safe internal temperature, too.)

If you’re air frying them, preheat your air fryer to 400 degrees, lightly spray your lumpia with cooking spray and air fry for about nine to 12 minutes or until the internal temperature of the meat is 160 degrees.

Serve immediately with your favorite dipping sauce.