I come from a Filipino family, so lumpia, or eggrolls, are a common item at the dinner. Since I moved to Okinawa, Japan, I haven’t seen any lumpia–or, at least I didn’t think I did. In Okinawa, lumpia is called harumaki (ハルマキ), stuffed with the same fillings (grounded meat, carrots, onions, and seasonings). Despite my twenty-six years of living, I have never made lumpia from start to finish. My nay (“mother” in Tagalog), the master at lumpia in the family, always prepared everything, and my brothers and I would sit down to roll around fifty to a hundred lumpia. Now that I live thousands of miles away, making seemed easier than when my mom had catering deadlines and fundraisers looming over our heads. The lumpia wrappers come in small packs that you can buy at any local store. My husband and I mixed together grounded pork and beef with carrots, onions, green peppers, eggs, pepper, salt, garlic, and basil. I could only go by smell and consistency to make the lumpia before rolled out twenty lumpia and fried them. For our first time making lumpia on our own, they turned out really good.