Grate the carrot finely and shred the cabbage very thinly. Thinly slice the green onions and mince the garlic. Pat shredded cabbage dry with a paper towel to remove excess moisture; this helps prevent a soggy filling.

Cook filling

Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Add ground pork and break up with a spatula. Cook until pork is no longer pink, about 3–4 minutes.

Combine and season

Stir in grated carrot, shredded cabbage, and sliced green onions. Cook, stirring, 1–2 minutes just to soften the vegetables. Sprinkle in soy sauce, salt, pepper, and cornstarch; stir until mixture is evenly seasoned and slightly glossy. Remove from heat and let the filling cool to warm (5–10 minutes). Cooling makes wrapping easier and prevents tearing the wrappers.

Wrappers & sealing

Prepare wrappers

Place one lumpia wrapper on a clean work surface in a diamond orientation (point facing you). Keep remaining wrappers covered with a damp towel to prevent drying.

Assemble rolls

Spoon about 2–3 tablespoons (roughly 2–3 Tbsp) of the cooled filling near the lower third of the wrapper, centered horizontally. Fold the bottom corner over the filling, tuck firmly, then fold the left and right corners toward the center to enclose the filling. Roll tightly toward the top corner, leaving about 1/2 inch at the top to brush. Dip a fingertip into the 2 teaspoons water and moisten the top edge; press to seal. Repeat to make a total of 6 lumpia.

Frying

Heat oil

Pour about 1 cup vegetable oil into a medium skillet or pot; you need approximately 1/2–1 inch depth so the rolls can be shallow-fried and partially submerged. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns within 10–15 seconds.

Fry lumpia

Working in batches if necessary, carefully place 3 lumpia seam-side down into the hot oil. Fry, turning occasionally, until all sides are golden brown and crisp, about 2.5–4 minutes. Use tongs to turn so they brown evenly. If oil becomes too hot and browns too fast, reduce heat slightly.

Drain and rest

Transfer fried lumpia to a wire rack or plate lined with paper towels to drain excess oil for 1–2 minutes. Let rest 2–3 minutes before serving so filling sets slightly and is not piping hot.

Dipping sauce (optional)

Mix sweet chili sauce with rice vinegar and 1 teaspoon water in a small bowl. Taste and adjust: add more vinegar for tang, more water to thin or more chili sauce for sweetness/heat. Serve alongside warm lumpia.