To begin, place minced pork, chopped prawns, carrot, onion, garlic, green beans and cabbage in a large mixing bowl. Mix gently by hand to keep the vegetables from breaking. Proceed to seasoning.

Add soy sauce, oyster sauce, salt and white pepper to the mixture. Pour in a beaten egg to bind the ingredients. Mix until combined, ensuring an even distribution of flavours. Move on to shaping.

Lay one lumpia wrapper flat on a board. Place about 2 tablespoons of filling in a thin line near one edge. Fold the sides inwards, then roll tightly. Brush the final edge with beaten egg to seal. Transition to finishing the rest.

Continue rolling until all filling is used. Keep the prepared lumpia covered with a damp kitchen towel to prevent wrappers from drying out. Proceed to heat the oil.

In a deep pan or wok, heat vegetable oil to about 170°C. Maintain this moderate heat to ensure a golden crust without burning. Move to frying.

Gently slide a few rolls at a time into the hot oil. Fry for 4 to 5 minutes, turning occasionally, until evenly golden and crisp. Avoid overcrowding so the oil retains its heat. Remove with a slotted spoon.

Transfer the fried lumpia onto a wire rack or a plate lined with paper towels to drain excess oil. Continue until all rolls are cooked. Move to preparing accompaniments.

While the lumpia cool slightly, pour sweet chilli sauce or spiced vinegar into small serving bowls. This sharp and sweet dip balances the richness of the rolls. Prepare to plate.

Arrange the lumpia neatly on a platter with the dipping sauces on the side. Serve hot for maximum crispness. Presentation tip: a banana leaf base enhances authenticity.