1. In a large bowl, combine the meat, shrimp, carrot, onion, red bell pepper, and garlic. Mix. Gradually blend in the eggs, soy sauce, black pepper, salt and red pepper flakes. I suggest you get down and dirty and mix with your hands. Do not overwork the meat though. Just mix until ingredients are evenly distributed.
2. Lay out the spring roll wrapper on a flat surface. Put a leaf or two of cilantro (optional) and scoop about 2 Tbsp. of the meat mixture place it down in the center of the wrapper. Pat meat to form it into a line. Make sure the meat is no thicker than your thumb. Take the bottom of the wrapper (nearest you) and fold it towards the center. Then take the left and right fold them towards the center as well. Roll it like you are making a cigar. Moisten the edge of the wrapper with a bit of water to seal. Repeat the procedure for the rest of the wrappers.
3. Heat the oil in a deep fryer or heavy skillet to 250-300°F. Fry 3 or 4 lumpia at a time so that you will not bring the oil temperature down too much. Lumpia will be cooked through when the wrapper is golden brown, about 4-5 minutes. Cut in half and serve with a sweet and sour dipping sauce, or with vinegar.