Heat oil in a pan.
Saute garlic until brown, then add the onions and ground pork. Stir well.
Then season with fish sauce and black pepper. Cook for 3-5 minutes.
Add water and bring it to boil.
Put-in carrots and potatoes, cover and cook for another 10 minutes. Stir occasionally to avoid sticking on the pan.
Then lower the heat, add the celery, baguio beans and cabbage. Cook for about 3 minutes. Set aside.
Remove all the ground pork from the pan and place on a plate. Let it cool and set aside.
Wrap a tablespoon of the sauteed ingredients in each spring roll wrapper (lumpia wrapper) and put a boiled egg in each wrap. Set aside.
Heat oil in another pan. Deep fry, a few pieces of wrapped lumpia at a time, until golden brown and cooked through, about 4-6 minutes. Drain on paper towels to remove excess oil.
Eat with dipping sauce. Share and enjoy!