In a bowl, combine pork, shrimp, water-chestnuts, mushrooms, Scallions and carrots. Season with salt, pepper then mix in egg and soy sauce. Beat mixture thoroughly.

At one end of a lumpia wrapper, spoon about 2 tb of the pork mixture and roll tightly. Brush end of wrapper with water to seal.

Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with sweet and spicy dipping sauce.