Lumpiang Shanghai (Filipino Egg Rolls)

In a small bowl, stir together sugar, vinegar, ketchup, salt, and chiles until well combined. Taste and adjust to your preference by adding more sugar, vinegar, ketchup, salt, and/or chiles incrementally (remember, we're going for a balance of sweet and sour). Set aside.

In a large bowl, combine pork, carrots, onion, garlic, soy sauce, fish sauce, and pepper. Using clean hands or a spoon, mix until well combined.

On a work surface, position one spring roll wrapper so it resembles a diamond with a point facing you. Measure 1 1/2 tablespoons (28g) of filling, then, using your hands, shape into a 4-inch long cylinder, and place horizontally in the center of the wrapper.

Starting with the point closest to you, fold the wrapper over the filling, tucking the point underneath the filling. Using your finger, moisten the left and right points of the wrapper with egg wash. Fold the left point towards the middle, fold the right point towards the middle, then roll tightly away from you, leaving about 1 inch of the top point exposed. Moisten the top point with egg wash, then finish rolling to seal. Repeat with remaining wrappers and filling.

Heat oven to 200°F (95°C). Set a wire rack in a rimmed baking sheet and line with a double layer of paper towels. In a wok, heat oil over high heat to 375°F (190°C). Working in batches of 5 lumpia at a time, fry lumpia, turning occasionally with tongs, until golden brown all over, about 3 minutes; adjust heat as needed to return to and then maintain a frying temperature of 375°F (190°C). Transfer fried lumpia to prepared wire rack, then transfer to oven to keep warm. Repeat with remaining lumpia.

Slice lumpia in half crosswise on a bias, transfer to a plate, and serve with dipping sauce alongside.