Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Once shimmering, add finely chopped onions and minced garlic. Sauté for 2-3 minutes until onions are translucent and fragrant.

Add the ground pork to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until browned and cooked through, ensuring no pink remains.

Stir in shredded carrots and chopped green cabbage. Cook for another 3-4 minutes until tender but still crisp. Season with salt, pepper, and soy sauce, mixing well before removing from heat. Allow to cool before wrapping.

Lay a lumpia wrapper on a flat surface. Place about 2 tablespoons of cooled filling near the bottom edge. Fold the bottom over the filling, fold in the sides, and roll tightly, sealing the edge with water.

In a deep fryer or heavy-bottomed pan, heat oil to 350°F (175°C). Ensure at least 2 inches of oil for deep frying. Check oil readiness with a small piece of wrapper; it should bubble and float immediately.

Carefully place several lumpia into the hot oil, avoiding overcrowding. Fry for 3-4 minutes until golden brown and crispy, turning halfway for even cooking. Use a slotted spoon to remove and drain on paper towels.

Allow crispy pork lumpia to cool slightly before serving. Best enjoyed warm with dipping sauces like sweet-and-sour sauce or garlic vinegar.