In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for 2-3 minutes until fragrant.

Add 1 pound of ground pork to the skillet, breaking it apart. Cook for 5-7 minutes until browned and no pink remains.

Mix in 1 cup of finely minced carrots and 2 cups of thinly sliced green cabbage. Stir and cook for 3-4 minutes until vegetables soften. Season with salt, black pepper, and 2 tablespoons of soy sauce.

Remove the skillet from heat and transfer the filling to a bowl. Allow to cool for 10 minutes.

Take a lumpia wrapper and lay it flat. Place 2 tablespoons of the filling near the bottom edge, fold the bottom over, tuck in the sides, and roll tightly. Seal the edges with water.

Heat oil to 350°F in a deep fryer or large pan. Fry the wrapped rolls for 3-4 minutes per side until golden brown and crispy.

Use a slotted spoon to remove lumpia and drain on paper towels. Serve warm with your favorite dipping sauce.