Lumpia Shanghai (Shanghai Spring Rolls)

Another request but this time it's from the love of my life. Lumpiang Shanghai is really easy to make. All you need is to mix all the ingredients together and wrap it in lumpia wrapper. Deep fry and it's done. The only hard part is deciding what to use as an ingredient. I have tried almost every kind of lumpia there is. The filling ranges from pork to chicken to vegetarian and becoming popular is the fish variety due to it's being affordable and it taste good. I'm also including a recipe for the sweet n' sour dip to go along with the lumpia.

Lumpia Shanghai (Shanghai Spring Rolls)
What you'll need:
20-30 pcs lumpia wrappers, small
oil for deep frying

For the filling:
1/2 kilo lean ground pork
1/2 cup carrots, minced
1/2 cup onions, minced
1/4 cup spring onions, chopped
1/4 cup chinese parsley (kinchay), chopped
2 eggs, beaten
1/2 cup flour
salt and pepper to taste

For the sweet n' sour sauce:
1 cup water
1 tbsp vinegar
1/4 cup sugar
2 tbsp banana ketchup
1 tsp cornstarch, dissolved in
1/4 cup cold water

How to:
1. Mix all filling ingredients in a bowl. Season with salt and pepper. Test a teaspoonful of the mixture and fry it. Taste it and adjust the taste to your liking. It's better if you started with bland-tasting mixture than end up with a very salty one. That way you can adjust the taste little by little until you are satisfied.
2. Wrap the lumpia by placing about a teaspoonful of the mixture on a piece of lumpia wrapper. Close the sides and roll it to make a stick like spring roll.
3. Deep-fry until golden brown and drain on a paper towel.
4. For the sauce, combine all ingredients in a non-stick sauce pan and mix well.
5. Put it on low heat and let boil. Stir only the sauce after boiling.
6. Remove from heat and serve with the lumpia. Enjoy!