Whisk together fermented chili paste, light soy sauce, sesame oil, rice vinegar, sugar and water until smooth. Taste and adjust: more fermented chili for heat/umami, more sugar or vinegar to balance. Set aside.

Make filling

Cook aromatics and protein

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant (do not brown). Add ground chicken and cook, breaking up lumps, until no longer pink, about 5–6 minutes.

Add chopped shrimp and cook just until shrimp turn opaque, about 1–2 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Add vegetables & eggs

Reduce heat to medium. Stir in shredded carrots, shredded cabbage and the white parts of sliced scallions. Cook, stirring, until vegetables are softened and most moisture has evaporated, about 4–5 minutes. Push mixture to one side of pan and crack in the two eggs; scramble briefly and fold through the filling until combined. Remove pan from heat.

Stir 2 tablespoons of the prepared fermented chili chicken sauce into the filling to season and bind. Allow filling to cool 10 minutes so it’s easy to wrap.

Assemble egg rolls

Place one egg roll wrapper on a clean work surface in diamond orientation. Brush or dab about 1 teaspoon of cornstarch slurry along the edges to seal. Spoon about 3 tablespoons of filling slightly below center. Fold bottom corner up over filling, fold left and right corners inward, then roll tightly toward the top corner. Seal edge. Repeat with remaining wrappers and filling (should make 8–10 rolls).

Fry egg rolls

In a deep skillet or pot, heat 2–3 inches of vegetable oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper — it should sizzle and brown steadily. Working in batches, fry egg rolls until golden brown and crisp, about 3–4 minutes, turning as needed for even color. Do not overcrowd. Transfer to a wire rack or paper towel-lined tray to drain.

Sprinkle toasted sesame seeds and the green parts of sliced scallions over the hot egg rolls for garnish.

Finish sauce & serve

Warm the remaining fermented chili chicken sauce if desired for dipping. Taste and adjust seasoning. Serve egg rolls hot with the sauce and lime wedges on the side.