Crispy Lumpia Shanghai with Sweet Chili Sauce

1.In a large mixing bowl, combine the ground pork, grated carrots, chopped green onions, minced garlic, soy sauce, black pepper, salt, and sugar. Mix well until all ingredients are evenly incorporated.

2.Lay out a spring roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling mixture near the corner closest to you.

3.Fold the corner over the filling, then fold in the sides tightly. Roll it up towards the top corner, sealing the edge with a little water to secure it. Repeat with remaining wrappers and filling.

4.In a deep frying pan or wok, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

5.Carefully add the lumpia in batches, frying until they are golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.

6.For the sweet chili sauce, combine sugar, vinegar, water, and chili flakes in a saucepan over medium heat. Stir until the sugar dissolves and bring to a simmer.

7.In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Gradually add this to the simmering sauce while stirring continuously until it thickens, about 2-3 minutes. Remove from heat and let cool.

8.Serve the crispy lumpia hot with the sweet chili sauce on the side for dipping.