In a large pan, sauté onions and garlic in vegetable oil over medium-high heat.
Add ground pork when onions become translucent and cook until brown.
Stir in salt, black pepper, garlic powder, and soy sauce.
Add cabbage and carrots to the pan. Mix to combine. Cook until vegetables become soft and tender.
Remove from heat, drain any excess liquids, and set aside until mixture is cool enough to handle.
After mixture has cooled, scoop two tablespoons onto a sheet of lumpia wrapper, about 1 inch away from the corner closest to you. Fold the corner over the length of the mixture. Fold in side corners and roll until only one corner is left unrolled. Dab the unrolled corner with egg wash to seal the lumpia.
Heat vegetable oil, about an inch or two deep, over medium-high heat in a large pot for about 5 minutes or until oil is ready for frying.
Fry lumpia for about 1 - 2 minutes on each side.
Remove and cool lumpia over a paper towel covered plate or baking rack. Serve lumpia with sweet chili sauce for dipping.