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1. Put 2 T oil in fry pan and cook pork, breaking it up, until just no longer pink. Remove pork from pan and set aside. Drain pan of juices, and add 1 T oil.
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2. Cook garlic & onion in same pan for 2 minutes.
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3. Add carrots and cook for 1 more minute.
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3. Add cabbage and peas and cook for 1 minute.
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4. Add pepper, salt, garlic powder, pineapple, and soy sauce. Stir.
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5. Remove from heat and allow to cool.
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6. Place roughly 3 T of the filling on the wrapper, laying it diagonally, slightly below the corner-to-corner diagonal of the wrapper. Leave about 1 1/2 inches on either side of the filling for tucking the wrapper when you're rolling.
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7. Roll the lower corner firmly over the filling, fold the ends in, and continue to roll, firmly but gently.
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8. Put enough oil in clean frying pan so that it will come halfway up the side of your horizontal lumpia. Heat oil on medium heat. Oil is ready when a piece of wrapper starts to fry immediately when dipped into the oil.
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9. Fry the rolls, flap side down, on one side until they're a deep golden brown. Do the same for the other side. Rolls must not touch, when frying. Drain on a cooling rack placed over a cookie sheet or other dish that will catch the drippings.
