In a large mixing bowl, combine the ground pork, minced shrimp, grated carrot, minced onion, and minced garlic. Add the egg, soy sauce, sesame oil, and black pepper. Use your hands to thoroughly mix all ingredients until well combined. This ensures even flavor distribution throughout the lumpia.

Place one lumpia wrapper on a clean, dry surface with a corner pointing towards you (diamond shape). Scoop about 1 tablespoon of the filling onto the wrapper, forming a thin log near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right sides. Roll tightly upwards to form a thin log. Seal the final corner with a dab of water or egg wash.

Pour 4 cups of vegetable oil into a deep pot or Dutch oven. Place it over medium-high heat. You need enough oil for the lumpia to be mostly submerged. While the oil heats, you can finish rolling any remaining lumpia or set up your draining station.

Carefully lower 6-8 lumpia into the hot oil, ensuring not to overcrowd the pot; overcrowding drops the oil temperature and makes them soggy. Fry for 3-5 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides. Frying in batches ensures even cooking.

Once the lumpia are golden and cooked through, use a slotted spoon or tongs to remove them from the hot oil. Transfer them to a plate lined with paper towels or a wire rack set over a baking sheet to drain any excess oil. This step is crucial for maintaining crispness.

Arrange the freshly fried Lumpiang Shanghai on a serving platter. Serve immediately while they are hot and crispy, alongside a bowl of sweet chili sauce for dipping. Lumpiang Shanghai is best enjoyed fresh off the fryer.