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Prepare the sweet chili dipping sauce by combining 1 cup water, rice vinegar, ketchup, sugar, sambal oelek, and minced garlic cloves in a saucepan
Mix cornstarch with 3 tablespoons water to create a slurry and add to the sauce to thicken
Cook the sauce until it reaches desired consistency and set aside
In a large bowl, combine ground pork, minced carrot, minced onion, minced garlic, minced scallions, salt, pepper, and soy sauce
Mix in the separated egg whites to bind the filling
Place approximately 1-2 tablespoons of filling on each lumpia wrapper
Roll the wrapper tightly, folding in the sides as you go, and seal with egg yolk
Heat 4 cups of cooking oil in a deep pan or wok to 350°F
Fry the lumpia in batches until golden brown and crispy, approximately 2-3 minutes per batch
Drain on paper towels and serve hot with the sweet chili dipping sauce