Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent.

Add ground pork, breaking it up with a spoon. Cook until no longer pink, about 5–7 minutes.

Stir in julienned carrot and shredded cabbage. Season with soy sauce, salt, and pepper. Cook 3–4 minutes until veggies soften.

Remove pan from heat and let the filling cool slightly.

Lay a lumpia wrapper on a clean surface. Place 2–3 tablespoons of filling near one corner.

Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.

In a deep pan or wok, heat about 1 inch of vegetable oil over medium-high heat. Fry lumpia in batches until golden brown, about 2–3 minutes per side.

Drain rolls on paper towels. Serve hot with sweet chili sauce or vinegar dip.