Thaw the wrappers completely while keeping them covered with a slightly damp kitchen towel so they remain flexible and do not dry out.

Combine the ground pork, minced onion, garlic, carrot, green onion, egg, soy sauce, salt, and black pepper in a large bowl. Mix thoroughly until the ingredients are evenly distributed, taking care not to leave pockets of seasoning or vegetables.

Place one wrapper in a diamond position and put approximately 1 tablespoon of filling in a narrow line near the lower corner. Fold the bottom corner over the filling, fold in both side corners, and roll tightly toward the top corner.

Moisten the final corner with water and press firmly to seal. Keep finished lumpia covered while shaping the remaining rolls.

Heat 4–6 cups of neutral oil in a deep skillet or pot to 350–365°F (175–185°C). The oil should be deep enough for the lumpia to float or remain mostly submerged.

Fry the lumpia in small batches for about 3–5 minutes, turning occasionally, until the wrappers are deeply golden brown and crisp. Avoid overcrowding because too many rolls at once lower the oil temperature.

Transfer the cooked rolls to a wire rack or paper towels to drain. If needed, check a thick roll with an instant-read thermometer and confirm that the pork center reaches at least 160°F (71°C).

Serve the lumpia hot with sweet chili sauce, banana ketchup, or vinegar mixed with garlic. Enjoy them as an appetizer or part of a Filipino-inspired meal.