In a large bowl, combine mince pork, onion, carrot, cheese, garlic powder, salt, and black pepper. Mix well. Set aside.
Wrap the Lumpiang Shanghai (Spring Rolls) using Envelope Method
Place one spring roll wrapper in the shape of a diamond. Put about 1 to 1 1/2 tablespoons of the mixture in the lower center of the spring roll wrapper. Using your fingers, mold the filling into a cylinder (about 1 inch diameter). Leave about 2 inches off between the filling and the left and right corners of the wrapper. Fold the bottom corner over the filling, tuck lightly. Fold the left corner and right corner into the middle of the roll. The wrapper should resemble an envelope. Tuck the filling again and roll neatly from the bottom upwards. Dab some water along the top edge to seal the spring roll. Set aside while you finish making the remaining rolls.
Note: Keep the spring roll wrappers covered with a damp towel at all times to prevent the edges from drying and cracking.
Lay the lumpiang shanghai (spring rolls) neatly with a piece of baking paper between each layer if you are stacking them.
Cooking the Lumpiang Shanghai (Fried Spring Rolls)
Preheat a large wok or frying pan then fill with about 2 inches deep high-heat cooking oil. When hot enough, gently slide in lumpiang shanghai (spring rolls). Fry the spring rolls for about 4 to 6 minutes on each side, turning often until they are nicely brown and crisp. Reduce the heat if the spring rolls brown too easily.
Remove the cooked spring rolls from the pan and drain on paper towels. Slice diagonally in half and serve while hot with sweet chili dipping sauce. Garnish with fresh parsley.