Heat a pan and drizzle with cooking oil.
Sauté garlic. Then add onions
Add ground pork and stir fry until juice from ground pork dries out.
Season with a pinch of salt and a dash of black pepper. Mix well.
Add in the carrots, sayote and baguio beans and continue to stir fry.
Season with sugar.
Add in bean sprouts and continue to stir fry.
Mix in oyster sauce.
Stir in the cabbage. Continue to stir fry.
Remove from heat at let cool.
On a flat surface, lay a piece of lumpia wrapper.
Scoop 2 tablespoons of the filling and line it on the mid bottom tip part of the wrapper.
Roll the filling in the wrapper to make around 1 ½inch thick logs.
Brush water to the top tip of the wrapper to seal the lumpia.
Repeat steps 11 to 14 for the remaining filling.
Heat pan and pour enough cooking oil for deep frying.
Once oil is hot, drop in wrapped lumpia.
Deep fry until lumpia has a golden brown color.
Remove from pan, drain for excess oil.
Plate and serve.