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In a food processor, mince the carrots, spring onions, garlic, and cilantro until finely chopped.
Add the shrimp and seasonings, then pulse again just until combined — be careful not to over-process; you want some texture left in the shrimp.
Place a spoonful of filling near the end of a spring roll wrapper and roll tightly, folding the sides in as you go.
Seal the edge with a dab of cornstarch slurry.
Cut each roll into three bite-sized pieces.
Heat oil to 350°F (175°C).
Fry the lumpia for 3–4 minutes, or until crisp and golden brown. Drain on a wire rack or paper towel.
In a small bowl, mix together mayonnaise and sweet Thai chili sauce until smooth and creamy.
Enjoy the hot lumpia with Bang Bang sauce on the side for dipping — or drizzle it right on top!