Filipino Lumpia

1. Heat a tablespoon of oil in a large pan or wok, and add the onion - cook a couple minutes, then add the green onion - stir well
2. Now add the pork and cook, breaking up as you go just until the pink color is gone, then put in the carrot and cabbage - mix
3. Make a little spot in the center and add the garlic & ginger paste, and when fragrant stir it in along with the soy, salt & pepper and cilantro - mix well and let cool
4. Definitely watch the video, but when you're ready to roll, place a wrapper on a flat surface with a corner pointing towards you, add about 2 tablespoons of the mix about 1/3 of the way up, then fold over the filling with the bottom point, bring in the sides to overlap, then roll away from you (keeping it snug) but brush a little of the beaten egg on the top corner before sealing tight
5. Heat about an inch of oil in a cast iron pan or pot to 350, gently add the lumpia and cook, turning occasionally until all sides are golden brown - somewhere around 2 minutes total
6. While they cook, combine the sweet chili sauce with sriracha, set aside
7. Transfer to a paper towel-lined plate to drain, and repeat with remaining lumpia
8. Serve with the sweet chili / sriracha sauce for dipping

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If you want to freeze them

1. After being rolled, put them on a parchment lined baking sheet, not touching, then put in the freezer until solid - about an hour
2. Now you can put them in a container or ziplock bag - and since they're now frozen they won't squish
3. They'll stay good in the freezer for a couple months