In a large mixing bowl, combine the ground pork, minced carrots, green onions, onion, garlic, egg, soy sauce, salt, and black pepper. Mix thoroughly until the proteins are well-bound.

Carefully peel the lumpia wrappers apart and keep them under a damp cloth to prevent drying.

Lay one wrapper flat on a clean surface. Place approximately 1.5 tablespoons of the pork mixture near the edge closest to you and shape into a thin, uniform horizontal log.

Fold the bottom edge tightly over the meat, then fold in the left and right sides to enclose the ends.

Continue rolling tightly toward the top edge. Use a finger dipped in water or egg white to moisten the final inch of the wrapper and press firmly to seal.

Pour the vegetable oil into a deep skillet or wok and heat to 350°F (175°C).

Working in batches, carefully lower the lumpia into the hot oil. Avoid overcrowding to maintain oil temperature.

Deep-fry for 4 to 6 minutes, turning occasionally, until the wrappers are deep golden brown and the internal temperature of the meat reaches 165°F (74°C).

Remove the rolls using a slotted spoon or tongs and transfer to a wire cooling rack set over a tray to drain excess oil.

Serve immediately with a side of sweet chili sauce or banana ketchup while the exterior remains maximally crispy.