Prepare the Fresno chilies by cutting off the tops and bottoms. Make a lengthwise incision, then open them up and scrape out the pith and seeds.

Finely chop the prepared chilies into small, evenly sized cubes.

Smash and finely mince the garlic cloves.

In a small pot, combine the chopped chilies, sugar, water, and white distilled vinegar.

Bring the mixture to a boil over medium-high heat and let it reduce for about 2 minutes until it becomes slightly syrupy.

In a small bowl, create a slurry by whisking the cornstarch with 2-3 tablespoons of the hot liquid from the pot until smooth.

While whisking, pour the cornstarch slurry back into the pot. Continue to heat gently until the sauce thickens.

Remove the pot from the heat and stir in the sambal oelek and the finely minced garlic.

Roughly chop the carrot, celery, green onions, and white onion. Add them to a food processor along with a cup of garlic.

Pulse the food processor until the vegetables are very finely chopped but not a paste. Scrape down the sides as needed.

In a large bowl, combine the ground pork and the finely chopped vegetable mixture.

Season the filling with soy sauce, kosher salt, MSG, black pepper, and one whole egg.

Using your hands, thoroughly mix and knead the filling until all ingredients are evenly distributed and the mixture becomes slightly sticky and emulsified.

For easier assembly, transfer the pork filling into a large piping bag and cut a 1-inch opening at the tip.

Lay a lumpia wrapper in a diamond shape. Pipe about 2 tablespoons of filling in a log shape onto the lower third of the wrapper.

Tightly roll the bottom corner of the wrapper over the filling. Fold in the left and right corners like an envelope.

Continue rolling the lumpia tightly. Brush the top corner with a bit of egg wash to seal it closed.

Heat about 2.5 to 3 quarts of frying oil in a heavy-bottomed pot to 350°F (177°C).

Carefully place the lumpia into the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes, or until golden brown, crispy, and cooked through.

Remove the fried lumpia from the oil and let them drain on a wire rack. Let them cool slightly before serving.

For the dynamite version, take a serrano chili, slice it in half lengthwise while keeping the stem on, and scrape out the seeds and pith.

Generously pipe the pork filling into the hollowed-out chili halves.

Place the filled chili onto a lumpia wrapper and roll it up tightly, using egg wash to seal. You can create one long roll with two chilies or wrap them individually.

Fry the dynamite lumpia at 350°F (177°C) for 3-5 minutes until golden brown and crispy.

For the cheesy version, cut a block of processed cheese, such as Eden brand, into half-inch thick sticks.

Place a cheese stick on a lumpia wrapper and roll it tightly using the same technique as the standard lumpia, sealing with egg wash.

Fry the cheesy lumpia at 350°F (177°C) for 3-5 minutes until golden brown and crispy.