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For the sweet chili dipping sauce: In a small saucepan, combine the water, rice vinegar, ketchup, sugar, sambal oelek, and garlic. Bring to a boil over medium-high heat. In a small bowl, whisk together the cornstarch and 3 tablespoons water. Slowly pour the cornstarch mixture into the saucepan, whisking constantly, until the sauce thickens, about 2 minutes. Remove from heat and set aside.
For the Lumpia: In a large bowl, combine the ground pork, carrot, onion, scallions, salt, pepper, and soy sauce. Mix well until fully incorporated. Separate the egg whites and yolks into two small bowls. Beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pork mixture.
Place a lumpia wrapper on a clean surface in a diamond shape. Scoop about 2-3 tablespoons of the pork mixture onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Repeat with the remaining wrappers and filling.
In a large pot or Dutch oven, heat the oil to 350°F. Fry the lumpia in batches for 2-3 minutes, or until golden brown. Drain on a paper towel-lined plate. Serve warm with the sweet chili dipping sauce.