In a large mixing bowl, combine ground pork, finely chopped carrots, green beans or cabbage, minced onion, and minced garlic. Add the egg, soy sauce, and black pepper to the mixture, and mix thoroughly for about 2–3 minutes.

Pan-fry a small pinch of the filling in a skillet over medium heat for 2–3 minutes until fully cooked to taste test.

Lay a lumpia wrapper on a clean surface in a diamond shape, spoon about 1 tablespoon of filling near the bottom corner, fold that corner over the filling, tuck in the sides, and roll tightly while moistening the edge with water or egg wash.

Assemble the remaining lumpia and keep them covered with a damp towel.

Heat enough oil in a heavy pot to reach a depth of 1.5–2 inches to 350°F (175°C).

Carefully add a few lumpia to the hot oil and fry for 3–5 minutes, turning occasionally until golden brown. Drain on a wire rack.

Transfer to a serving platter, serve hot with sweet chili sauce and vinegar dip, and enjoy!