These Filipino style egg rolls are filled with BBQ pulled pork, coleslaw, and spicy sriracha aioli. The pulled pork lumpia are then fried to crispy perfection.
Place a lumpia wrapper on a cutting board, keeping the remaining lumpia wrappers covered with a damp cloth to keep from drying out.
Place 2-3 tablespoons of coleslaw and pulled pork along the bottom edge of the wrapper. Add a drizzle of the Sriracha Aioli.
Tightly roll the lumpia then cut in half lengthwise. Place on a tray and cover with a damp cloth or paper towel while you form the remaining lumpia.
Heat a neutral cooking oil in a fryer or heavy bottomed pan to 350 degrees. In batches, fry the lumpia for about 3-5 minutes per side, until golden and crispy.
Remove to a paper towel lined dish while you fry the remaining lumpia.
Serve warm with sweet Thai chili sauce, Sriracha, or remaining Sriracha aioli.