Heat oil in a large skillet or wok over medium-high heat.

Add crushed garlic and saute until fragrant.

Add finely sliced onion and saute until transparent.

Add ground pork or beef to the skillet and cook until browned.

Season the meat with soy sauce, black pepper, and salt to taste. Add monosodium glutamate if desired.

Stir until the meat is tender and fully cooked.

Add shredded carrots, cut cabbage, and celery to the skillet.

Continue stirring until the vegetables are tender but firm.

Remove the skillet from the heat.

Drain any remaining broth or excess liquid from the filling.

Let the filling cool completely.

Lay out one lumpia or pastry wrapper at a time.

Place a spoonful of the cooled filling in the center of the wrapper.

Fold the sides of the wrapper inward and roll tightly to form an eggroll.

Seal the edge of the wrapper with a little water or egg wash.

Repeat the process until all the filling is used.

Heat oil in a deep fryer or large pot to 350°F (175°C). Alternatively, you can pan-fry them in a skillet with oil.

Fry the eggrolls until golden brown and crispy on all sides, about 2-3 minutes per side.

Remove the eggrolls from the fryer and place them on a paper towel-lined plate to drain excess oil.

Let cool slightly before serving.