Peel the carrot, red onion, and garlic.

Mince the carrot, red onion, and garlic into very small pieces about the size of a grain of rice.

Thinly slice the green onions.

Carefully separate the lumpia wrappers one by one.

Cover the wrappers with a damp paper towel so they do not dry out and crack.

Add the ground pork, carrot, red onion, garlic, green onions, egg, soy sauce, salt, black pepper, and MSG if using to a medium mixing bowl.

Mix very well with a spoon, fork, or clean hands until the filling becomes sticky and uniform.

Place one wrapper flat on a large plate or board in a diamond shape, with one corner pointing toward you.

Scoop about 1 tbsp of filling onto the bottom half of the wrapper.

Shape the filling into a thin horizontal log.

Fold the bottom corner tightly over the filling.

Fold the left and right corners inward like an envelope.

Roll tightly upward toward the top corner.

Dip your finger in water and wet the top corner.

Finish rolling and press the wet corner down to seal.

Repeat until all the filling is used.

Pour the oil into a frying pan or pot.

Heat the oil over medium heat for 3–5 minutes.

Test the oil by dipping the end of a wooden spoon or chopstick into it. If tiny bubbles gently fizz around the wood, the oil is ready.

Carefully place 4–5 lumpia into the hot oil. Do not overcrowd the pan.

Fry for 5–7 minutes, turning occasionally with tongs, until golden brown and crisp.

Transfer the cooked lumpia to a paper towel-lined plate.

Let cool slightly before serving.

Serve with sweet chili sauce, banana ketchup, or vinegar dipping sauce.