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1
Heat a wok over high heat. Add a film of oil and fry the garlic until fragrant, about 30 seconds. Add the pork mince and cook, breaking it apart, until no pink remains. Add the prawns and cook until just opaque. Add the bamboo shoots, soy sauce, and sesame oil. Stir to combine. The filling is ready when the pan is dry and no liquid pools at the base.
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2
Remove the filling from the heat. Fold in the beaten egg to bind. Allow the mixture to cool completely before wrapping; a warm filling will steam and split the wrapper during frying. The filling is ready to use when it holds together and feels firm to the touch.
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3
Lay a wrapper flat on a clean surface. Place two tablespoons of filling along the lower third. Fold the bottom edge over the filling, fold in both sides, then roll firmly to a tight cylinder. Seal the free edge with a dab of beaten egg. This is where the dish lives or dies: a loose roll will open in the oil, flooding the casing and producing a greasy, structureless result; the roll must be sealed under firm, even pressure so it holds a rigid cylinder that can be pressed between thumb and forefinger without give.
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4
Heat the neutral oil in a deep pan to frying temperature. Lower the lumpia in batches, seam-side down, without crowding. Fry, turning once, until the casing is uniformly deep gold and audibly crisp. Lift and drain on a rack. The skin should crackle sharply when tapped with a fingernail.