Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.
Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.
This is a Filipino recipe, and Filipino food has Middle eastern, Spanish, Chinese (likely the "shanghai"), and North American influence. The flavor is different from any Asian cuisine serving this; it should be able to stand on its own without the sauce. Like any tradition, everyone has their own. This recipe is not how I make it, but similar. My sister married an Irish man, and she now smears a thin layer of mashed potatoes on the wrap before rolling it. It's not too bad. You can make quite a bit of this and freeze it so it's ready to be fried when you want to serve it.
Lily: put egg whites in a small bowl-you will smear this sparingly on the rice paper as you roll. It will hold the roll together.
To work with dry spring roll wrappers fill a pan with hot water and heat it slightly (so that the water stays warm but you don't burn yourself). Then working with one at a time, put a wrapper in the hot water for a few second until it become soft, pliable, and easy to work with. Wrap it up with filling and start again with a new wrapper.