In a large mixing bowl, combine the ground pork, finely shredded cabbage, chopped carrot, diced onion, minced garlic, soy sauce, salt, black pepper, and garlic powder. Mix thoroughly for about 3–4 minutes until all ingredients are evenly distributed.

Lay a lumpia wrapper on a clean surface in a diamond orientation. Spoon approximately 2 tablespoons of the filling onto the bottom corner of the wrapper and shape it into a log. Fold the bottom corner over the filling, tuck in the sides snugly, and roll it up tightly. Seal the edge with a brush of beaten egg.

In a deep pan or heavy-bottomed pot, heat enough oil over medium-high heat until it reaches 350°F (175°C). Drop a small piece of wrapper into the oil to test; it should bubble.

Carefully add the lumpia to the hot oil, frying in batches as necessary. Fry each batch for 3–4 minutes, turning occasionally until golden brown and crispy.

Remove the lumpia with a slotted spoon and drain them on paper towels. Serve hot with sweet chili sauce or your choice of dipping sauce.