Over medium heat, brown the pork until done. Break up any large chunks. Stir in soy sauce, garlic powder, and black pepper for an additional minute or two. Taste a sample. If additional salt or pepper is needed, now is the time to add it. Drain meat and set aside to cool. (Since I have high blood pressure, I try to use as little salt as possible and find soy sauce alone to be salty enough.)

Keeping the remaining liquids, heat onions, garlic, and carrots until onions begin to caramelize and carrots soften. Drain off any remaining liquid.

Roll cooled mixture into 1/2 rolls using wax paper, piping bag, or sausage stuffer. Cut into 3 to 4 inch lengths, then wrap with spring roll or lumpia wrappers.

Traditionally, lumpia are fried in vegetable oil until all sides are golden brown. I personally have problems with deep fried foods, so instead I put them in a convection toaster oven for 5 to 7 minutes. Serve with a sweet chili sauce like Mae Ploy.