In a medium mixing bowl, add ground pork, celery, carrots, garlic, and dry onion package. Mix until all ingredients are fully incorporated.
Cover with cling wrap or beeswax and store in the refrigerator for at least 6 and up to 24 hours.
Before wrapping, cut the wrappers in half diagonally and carefully separate each one. Cover with a clean towel to prevent drying and cracking.
Starting at the long end of the wrapper, place 1 teaspoon of the meat and shape into a thin log roughly 2 to 3 inches in length.
Fold the ends over the meat. Wet the tip of the wrapper with water. And tightly roll toward the narrow end, ensuring a good seal.
Store in the freezer in an airtight container for up to 6 months.
To cook, make sure the lumpia are frozen. Heat oil in a heavy pan, enough to cover the lumpia halfway. If using a deep fryer, heat the oil to 375°F. Fry each to golden brown, about 3 to 4 minutes. Once cooked through, remove onto a paper towel or strainer to drain excess frying oil.
Serve warm. Can use dipping sauces such as ketchup, banana ketchup, or sweet chili sauce. Makes roughly 50 pieces.