Place wok or large skillet over high heat and add 1 TBSP oil. Cook meat, stirring frequently until done. Remove from pan and set aside.

Drain grease from pan, leaving a thin coating. Cook garlic and onion for about 2 minutes. Stir in meat, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat and set aside until cool enough to handle.

Place 3 heaping TBSP of filling diagonally near one corner of each wrapper, leaving a 1 and 1/2 inch margin at both ends. Fold the side along the length of the wrapper over the filling. Tuck in both ends and roll neatly. Keep the roll tight as you assemble. Moisten the top flap of the wrapper with water before you completely roll up the lumpia to seal it shut.

Heat a heavy skillet over medium heat and add oil to 1/2" depth, and heat for 5 minutes. Slide 3 to 4 lumpia into the oil and cook for 1-2 minutes, until all sides are golden brown.

Drain on paper towels, and serve immediately.