In a bowl, mix all the ingredients, including the ground pork, carrots, red onions, spring onions, parsley, garlic powder, salt, and ground black pepper, to make the mixture. Bind the ingredients by mixing in one beaten egg.
Wrap the pork mixture using the spring roll wrappers. To wrap, take a small amount of your pork mixture and line it horizontally across the wrapper. Roll through the middle, then fold either sides of the wrapper, then roll through the end.
Seal the lumpiang shanghai by dipping your finger to an egg wash and applying it like an adhesive. To make the egg wash, simply beat one egg in a small bowl.
Heat the deep fryer. Fry the lumpiang shanghai for about 8-10 minutes.
Remove the lumpiang shanghai from the deep fryer and transfer. Let the excess oil drip using a strainer or a paper towel.
Serve with sweet and sour sauce.