• Mix all dipping sauce ingredients separately then set aside.

Prepare Lumpia:

• Heat frying pan then pour-in 2 tbsp Canola cooking oil then sauté onions and garlic.
• Add-in the meat and cook until meat changes color - about 3 minutes. Making sure to mash it from time to time to separate the meat.
• Add-in the Patis(fish sauce), salt and ground black pepper.
• Add-in the Togue and stir-fry for 2 minutes.
• Add carrots then cook for 2 minutes then add sesame oil mix well and remove Lumpia mixture from the frying pan, set aside and let it cool.
• Place the egg roll wrappers on a clean working surface.
• Put about 2 Tablespoonful of Lumpia mixture on the wrapper with Cheese on the center.
• Fold and roll like an envelope then seal with water.
• Pour remaining Canola oil in a deep frying pan or deep fryer then turn on the heat.

Frying:

• Fry the Lumpiang Togue in batches, until the Lumpia wrapper turns brown.
• Remove Lumpia one at a time from the frying pan or deep fryer and place in a large plate with paper towel, this will absorb excess oils of Lumpia.
• Transfer Lumpia in a serving plate then serve with dipping sauce.