Begin by cutting the cheese into uniform strips measuring ½ inch thick by 3 inches length (1.27cm x 7.62cm). For easier cutting, slightly freeze the cheese for 15 minutes first. Keep your lumpia wrappers covered with a damp cloth (takpan ng basang tela ang mga balat ng lumpia) to prevent them from drying out.

For assembly (pagbabalot), position a wrapper like a diamond on your work surface (ilagay ang balat na padiagonal). Place a cheese strip in the center, then fold the bottom corner over the cheese. Fold both sides inward, then roll tightly upward. Seal the edges with water. The tight rolling (mahigpit na pagbalot) is crucial to prevent cheese from leaking.

Heat canola oil in a deep frying pan or kawali to 350°F (175°C), using enough oil for deep frying (about 2 inches deep). Maintain consistent oil temperature (initin ang langis sa tamang temperatura) throughout cooking.

Fry the cheese sticks in small batches (3-4 pieces at a time) for 2-3 minutes or until golden brown (hanggang maging golden brown). Don't overcrowd the pan as this will lower the oil temperature. Remove with tongs (sipit) and drain on a wire rack, not paper towels, to maintain crispiness.