Lumpiang Shanghai – Maria Candelaria Daugs

Ingredients

• 1 lb ground pork
• 1 lb ground pork/beef/chicken OR peeled raw shrimp (made into a paste via food processor) *see note
• 2 eggs
• 2 packages of 8-inch spring roll pastry/lumpia wrapper (25 sheets per package — suggested brands: Wei Chuan, Spring Home, etc )
• 1 large onion, finely chopped (I use the food processor to get a fine chop)
• 8 cloves Garlic, minced
• 1 carrot, shredded or super-finely diced
• 1 can water chestnut (8 ounces), drain and chopped (optional)
• 4 tbsp soy sauce
• 2 tbsp Worchestershire sauce
• 1 tbsp oyster sauce
• 3 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 tsp salt (and more to taste)
• 1/2 tsp ground black pepper
• Vegetable, canola, or peanut oil, for frying
• Thai chili sauce, sweet & sour sauce, or banana ketchup, for dipping