Soak cellophane noodles in lukewarm water a few minutes until soft. Drain the noodles and cut into 1 - 2 inch pieces. I just snip them in sort of even lengths with kitchen scissors) In large bowl, mix cut noodles, carrots, green onions, pork, soy sauce, ginger and garlic seasoning, pepper and beaten egg. Take a spoonful and fry it up. If it doesn't taste good, adjust ingredients and seasonings until it does. Place 3 or 4 tablespoons of mixture on a lumpia wrapper. Stretch the filling out into a long thin line that goes the width of the wrapper and roll them up fairly tight. They should be long and skinny. Use the egg wash to seal the rolls. Fry two or three at a time in hot oil until brown on all sides. (You can do this in a deep fryer.) I usually do it in a skillet with enough oil to go about halfway up the rolls. I cook them on medium high and flip them when the bottom starts to get golden brown. Adjust heat and cooking time as needed to cook them through and get a nice color on them. Most recipes I've seen call for some sort of sauce. I don't think they need anything but eating. My husband eats soy sauce with his.