Lumpiang Shanghai Filipino Egg Rolls

Ingredients

• For the Dipping Sauce:
• 6 tablespoons light brown sugar (3 ounces; 85g)
• 3 tablespoons (45ml) cane vinegar (see note)
• 1 tablespoon (15g) banana ketchup (see note)
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 2 bird’s eye chiles, stemmed, seeded, and minced
• For the Lumpia Rolls:
• 1 1/4 pounds (565g) ground pork (at least 30% fat)
• 2 small carrots (about 4 ounces; 115g), peeled and finely diced
• 1/2 medium red onion (about 4 ounces; 115g), finely diced
• 7 medium garlic cloves, minced
• 3 tablespoons (45ml) soy sauce, preferably Filipino brands such as Silver Swan or Datu Puti
• 1 tablespoon (15ml) fish sauce
• 1 tablespoon (7g) freshly ground black pepper
• Twenty five, 5-inch-square spring roll (lumpia) wrappers (see note)
• 1 large egg, beaten
• 2 cups (475ml) canola oil or other neutral oil for frying

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