Brown ground pork with garlic in a large skillet over medium heat until fully cooked, about 6–8 minutes, stirring occasionally.

Stir in grated carrots and chopped green onions. Cook 2 more minutes until veggies soften. Season with soy sauce, salt, and pepper to taste.

Transfer the pork mixture to a bowl and let rest for 10 minutes.

Lay one wrapper on a clean surface. Place 2 tablespoons of filling near one corner. Fold sides inward, then roll snugly, sealing edge with water.

Pour vegetable oil into a deep skillet to 1-inch depth. Heat to 350°F until shimmer appears.

Fry rolls in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.

Arrange lumpia on a platter. Serve immediately with sweet chili sauce and garlic vinegar.