If your wrappers are frozen, thaw them according to the package directions, or the night before.

Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.

In the bowl of a large food processor, add in the water chestnuts, green onions, carrot, nori and fresh garlic. Process until everything is very finely chopped and uniform in consistency.

Transfer this mixture to a large bowl along with the vegan ground beef, soy sauce, salt and pepper, along with the prepared flax egg. Mix everything well until evenly combined. Set aside.

Prepare your frying oil. Fill your pot with 2-3 inches of oil and heat it to 350 degrees.

Fill a small cup with water and keep it handy for later. Carefully peel one sheet of wrapper off of the pile and place it straight down onto a clean work surface. Place 1 1/2 tablespoons of filling towards the bottom of the wrapper and spread it out into a long line.

Fold the bottom over the filling and tightly tuck it under. Roll the lumpia tightly into a long cigar shape. Dip your fingers into the cup of water and then use that to wet the ends of the wrapper.

Line a large plate or platter with paper towels and set side.

Test the oil with one lumpia to see if it is hot enough. It should take about 4-5 minutes to become golden brown.

Once the oil is at optimal heat, working in batches, add about 5-8 lumpia to the oil and fry the lumpia for 4-5 minutes, or until golden brown. Place the lumpia on the paper towel lined plate to drain off excess oil.

Serve immediately with dipping sauce of choice. Enjoy!