• Process the carrots and onion in the food processor.
• Put all the ingredients in a mixing bowl (ground pork, onion, carrots, salt, ground pepper, egg, oyster sauce, sesame oil) and mix using a stand mixer with dough hook.
• Place one scoop of the lumpiang shanghai mixture on the wrapper.
• Fold the bottom of the wrapper upwards. Fold the sides to envelope the lumpiang shanghai mixture. Then roll up. Seal with water.
• Put olive oil in a pan up to 1/2 inch deep.
• Heat the pan using medium heat to ensure the lumpiang shanghai will cook evenly.
• Fry the lumpiang shanghai, around 4 minutes each side.
• Serve with Thai Sweet Chili Sauce or ketchup.

To bake

• Bake in wire rack on pan for 30 minutes at 350 degrees Fahrenheit. It will not produce a deep golden color, but it will be crispy.

To freeze

• Arrange the lumpiang shanghai in a flat freezer-safe container, not touching each other. Put in the freezer.
• Once frozen, place the lumpiang shanghai in a ziploc bag.
• Defrost and bake or fry according to instructions.