Cristina Ruiz's Winning Lumpia Recipe from Good Day's 8th Annual Lumpia Competition

3 lbs ground pork
1 pk Chinese sausage (chopped)
4 carrots (chopped)
3 stalks celery (chopped)
1 onion (chopped)
1 can water chestnuts (chopped)
1 bunch green onion (chopped)
1 tbsp garlic powder
2 tsp salt
2 tsp pepper
2 tbsp oyster sauce

Instructions on how to prepare lumpia....
Take all the ingredients and mix together in a bowl, (this can actually be done a day before so all the flavors can blend together). Before you start to roll lumpia, first you need to set up your rolling station. I usually like to roll mine on a cutting board but a plate will do just fine. You will also need a little bowl of water for sealing the lumpia. A container for your finished product and last but not least some lumpia wrapper (I prefer Menlo but you can use any brand you like). I usually cut off the edges and separate the sheets before I start rolling. Now your ready to start rolling..first you take a sheet of wrapper, lay it down with a corner facing you, take a tbsp of the meat mixture and place it in the center shaped like a little log. Fold the corner of the wrapper closest to you over the meat and pull back towards you so meat is secure. Fold both edges in and finish rolling forward. When you get to the end put a little water on wrapper and seal the lumpia. After you wrap all your lumpia you can freeze them for later use or you can put them in the fridge if you plan to fry them the same day. Cooking lumpia is simple, I usually deep fry them in vegetable oil until golden brown. You can enjoy them plain or with your choice of dipping sauces.