Sweet Chili Dipping Sauce:

1. In a 2-quart (1.9L) saucepan, combine sugar, water, white distilled vinegar, fish sauce, Korean chilies, garlic, and green onion. Bring the mixture to a boil over medium-high heat. Place a lid on the saucepan or a cartouche gently placed directly onto the surface of the sauce. Reduce the heat to low and simmer for 10-15 minutes, or until all ingredients have completely softened. 
2. Transfer the sauce to a blender, and blend on high until as smooth as possible. Transfer to a medium bowl and set aside to cool.

Egg Rolls:

1. To make the filling, begin to heat a large saucepan or skillet over medium-high heat. Add enough oil to coat the bottom of the pan and then add the ground pork. Using a wide spatula, smash and press the pork into the bottom of the pan, creating as much contact with the hot pan as possible, and sear for 2 minutes. Once the pork is beginning to brown, use a potato masher to break up the ground pork as much as possible. Continue to cook, stirring often, until mostly crispy and browned, about 3-4 minutes. 
2. Reduce the heat to medium and add the ginger, green onion and garlic to the pot. Stir and cook until the vegetables begin to soften about 1-2 minutes.
3. Add the MSG, white pepper, sugar, Shaoxing wine, soy sauce, toasted sesame oil, oyster sauce, carrots, and cabbage. Increase the heat to high and cook, tossing often, for 2-4 minutes or until the cabbage and carrots have softened. Transfer the filling to a baking sheet to cool completely. 
4. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and paper towels and place that next to the hot oil.
5. Lay out an egg roll wrapper onto a work surface so that one of the corners is pointed towards you. Lightly wet the edges with water. Place 2 spoonfuls, about 3-4 Tbsp, of filling slightly off center closer to you. Fold the bottom point up and over the filling and then fold the left and right sides of the wrapper into the middle and continue to roll the wrapper away from you, keeping it as tight as possible, like a burrito. Before you close the wrapper, wet the tip of your finger with water and lightly dab the top point of the wrapper. Finish rolling to seal completely. Repeat for all wrappers and filling. 
6. Add the egg rolls to the pot of hot oil and fry until golden brown and crispy, about 2-4 minutes. Using a spider, remove the egg rolls from the oil and transfer to the prepared cooling rack. 
7. Serve with the sweet chili dipping sauce on the side. 

*Cook’s Note: If you don't want to grind your own meat, high-fat (70/30 or 80/20) ground pork can be purchased from a local butcher.