Heat oil in a pan. Sauté onion and garlic until limp or aromatic.
Add ground pork. Cook until slightly brown then add bouillon cube. Season with ground black pepper. Cook meat until brown in color.
Add sweet potato (kamote) and carrots. Cook for 3 minutes over medium heat.
Add mung bean sprout (togue). Add patis (fish sauce), season with salt and pepper. Mix until well combined.
Cook for 2 minutes or until sweet potato (kamote), carrots and mung bean sprouts (togue) is done but still crunchy.
Drain excess oil and water from the mixture using strainer. Set aside and let it cool.
Spoon 1 tablespoon of the mixture on the lumpia wrapper and roll half-way. Fold both sides and roll leaving 1 inch of the lumpia wrapper.
Dab remaining 1 inch of the lumpia wrapper with water and roll again to seal. Repeat process until you finish all the mixture.
Heat oil in a pan and deep fry lumpia in batches until golden brown in color. Drain excess oil in paper towel. Serve hot with dipping sauce.