For those of you that don't know, Lumpia, are Filipino Eggrolls! For the filling, I keto-fied my Filipina mama's "Lumpia Shanghai Recipe" and used Cut Da Carb wraps as the wrapper. Each Cut Da Carb wrap has 9g net carbs and I divided each wrap into fours... making each eggroll just under 3g net carbs each (filling carb ct included).
Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels. You can cut each lumpia into thirds for parties, if you like.
Place small amount on top 1/3rd of lumpia wrapper make like a small meat log. fold top of wrapper over meat, fold in sides and roll the rest of the way sealing with the egg. Fry in 350-375 degree in vegetable oil. Dip in Thai sweet chili garlic sauce. Freeze remainder on cookie sheet, then separate and place in freezer bag.
You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets. Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.