In a large bowl, add the ground pork, grated carrots, garlic, onions, and kinchay. Season with some salt, black pepper and oyster sauce. Then, add the breadcrumbs and egg. Some liquid seasoning is optional. Mix using your hands until well combined.

Make a cornstarch slurry by dissolving cornstarch in water. This will be used to seal the wrappers.

How to wrap lumpiang shanghai? Cut the two sides of the round wrapper. This will give you a rectangular-like wrapper. Get one of the semi circle wrapper you cut earlier and place this on top of one end of the rectangular wrapper.

Add a scoop of the lumpia mixture, fold the edges inward, and then roll the wrapper as usual to form a log. Seal the edges by brushing with a little cornstarch slurry. Repeat these steps with the rest of the ingredients.

Heat a lot of oil in a deep pan. Once the oil is hot enough, fry the lumpiang shanghai in batches. Flip them to cook the other side. Once golden brown and crispy, transfer the lumpia to a strainer or paper towel to drain excess oil.

Transfer the crispy lumpiang shanghai to a serving plate. Serve them together with your favorite dipping sauce. Enjoy them as it is or have them with some hot steaming rice. Yum!