Place water in pan and add shrimp. Over medium heat, cook the shrimp until done. Stir in honey mustard sauce, ground mustard powder, sea salt, and black pepper for an additional minute or two. Taste a sample. If additional salt or pepper is needed, now is the time to add it. Drain meat and set aside to cool.

Keeping the remaining liquids, heat onions, garlic, and carrots until onions begin to caramelize and carrots soften. Drain off any remaining liquid.

Turn off heat, add back shrimp and add cabbage and water chestnuts. Mix together using residual heat for two minutes. Remove mixture and set aside to further cool.

Roll cooled mixture into 1/2 rolls using wax paper, piping bag, or sausage stuffer. Cut into 3 to 4 inch lengths, then wrap with spring roll or lumpia wrappers.

Traditionally, lumpia are fried in vegetable oil until all sides are golden brown. I personally have problems with deep fried foods, so instead I put them in a convection toaster oven for 5 to 7 minutes. Serve with a honey mustard dipping sauce like Sweet Baby Ray's.