Sweet Chili Dipping Sauce:

1. In a small sauce pot, combine the vinegar, water, sugar, and fresno chilies. Stir thoroughly then bring to a boil over medium high heat. Reduce for 2-3 minutes or until it begins to thicken slightly. Reduce the heat to low and then make your slurry. To a small bowl, add your corn starch and 2-4 tablespoons of your hot mixture from your pot. Whisk until combined and no lumps are visible. Pour your slurry back into your pot and continuously stir until thickened.
2. Remove from the heat and stir in your sambal oelek and garlic. Cool completely and store in an airtight container in the refrigerator.

Original Lumpia:

1. In a food processor combine your carrot, onion, green onion, celery, garlic. Blitz until very fine but not a paste, scraping down the sides as necessary. In a large bowl, combine your pork and vegetable mixture along with your soy sauce, salt, MSG, black pepper, and 1 egg. Knead thoroughly by hand until the mixture is totally homogenized, smooth, and emulsified.
2. Place a piping bag or ziplock bag into a large cup or quart container then fold the sides of the bag over the rim of the container. Scoop your filling into the bag, remove from the container, and close the open end of the bag using your hand. Swirl the bag so the stuffing gets pressed towards the closed end then using scissors cut a 1” (2.5cm) wide tip in the bag. If you do not have a piping bag, you can simply use a spoon when it comes time to shape your lumpia. In a small bowl, beat the remaining egg which we will use to close the lumpia.
3. In a heavy bottomed 5-6 quart pot, heat your vegetable oil over medium high to 350°F (177°C).
4. Place a lumpia wrapper on your work surface with 1 of the corners facing you. In the lower ⅓ of the corner facing you, pipe roughly 2 tablespoons of your filling in a log, leaving about 1” (2.5cm) of space from the edges of the filling to the edges of the wrapper. Pull the corner closest to you tightly over the filling, then roll about 1” (2.5cm) towards the far corner. Fold in the sides and continue to roll until 90% of the way to the top. Pause and brush the top corner with beaten egg. Roll all the way closed, making sure that the seal is tight.    
5. Fry your lumpia in batches to avoid overcrowding your pot, 6-8 lumpia at a time. Cook for 3-5 minutes until crisp and golden brown, or until the filling is cooked all the way through (at least 165°F (74°C)). Drain on a wire rack and repeat with the rest of your lumpia. Serve with your sweet chili sauce and banana ketchup and enjoy!

Dynamite Version:

1. In a heavy bottomed 5-6 quart pot, heat your vegetable oil over medium high to 350°F (177°C).
2. Slice your Serrano chilies in half, making sure both halves still have the stem attached. This is mostly for visuals, so you can remove them, but I like to keep them on. Scrape out the inside seeds of all of your chilies, leaving the overall structure of the chili halves intact.
3. Using a piping bag filled with your original filling or simply a spoon, stuff your chilis with your lumpia mixture. Place a lumpia wrapper on your work surface with 1 of the corners facing you. Lay 1 half of the stuffed Serrano horizontally in the middle of the wrapper with the stem just barely hanging outside the side corner of the wrapper. Repeat on the other side with the other half of the chili. If necessary, pipe more filling in between the tips of the Serranos to “connect them” if they are not already touching or overlapping. Pull the corner closest to you tightly over the filling, then roll 90% of the way to the top. Brush the top corner with beaten egg. Roll all the way closed, making sure that the seal is tight. It should look like a burrito with open sides and the stems of the chilis sticking out each open side. Cut the rolled wrapper in half so you have two individual lumpia, which will make them easier to fry.
4. Fry for 3-5 minutes until crisp and golden brown, or until the filling is cooked all the way through (at least 165°F (74°C)). Drain on a wire rack and repeat with the rest of your Serranos. Serve with your sweet chili sauce and banana ketchup and enjoy!

Cheese Lumpia:

1. In a heavy bottomed 5-6 quart pot, heat your vegetable oil over medium high to 350°F (177°C).
2. Trim the edges of your Edelicious cheese, or mozzarella, then cut into sticks about ½” (1.3cm) thick. Each cheese stick should be slightly shorter than the width of a lumpia wrapper, so it fits inside without sticking out.
3. Place a lumpia wrapper on your work surface with one of the corners facing you. In the lower ⅓ of the corner facing you, lay down one of your cheese sticks, leaving about 1” (2.5cm) of space from the edges of the cheese to the edges of the wrapper. Pull the corner closest to you tightly over the cheese, then roll about 1” (2.5cm) towards the far corner. Fold in the sides and continue to roll until 90% of the way to the top. Pause and brush the top corner with beaten egg. Roll all the way closed, making sure that the seal is tight.
4. Fry for 3-5 minutes until crisp and golden brown. Drain on a wire rack and repeat with the rest of your cheese. Serve the cheese lumpia hot with banana ketchup and Kewpie mayonnaise and enjoy!