For the sauce: Combine the mayonnaise, jam, sriracha, vinegar, garlic powder, salt and pepper in a medium bowl. Taste for seasoning and set aside.

For the rolls: In a large bowl, combine the ginger, sesame oil, chile crisp, cornstarch, fish sauce, sugar, garlic, green onions, egg white, lime juice, salt and pepper and mix to combine. Add the pork and shrimp and mix to combine. Transfer the mixture to a large piping bag and place in the fridge to set up for 30 minutes to 1 hour.

Fill a shallow vessel with warm water (it should be about the temperature of warm bath water). A pie dish or a quarter-sheet pan works well here. (Keep the rice paper covered as you go, or it will dry out.) Working with the rice paper one sheet at a time, rotate it through the water without ever letting it completely soak in the water, and making sure the rice paper touches the water from edge to edge. Place the wet rice paper flat on a board or plate. Starting about 2 inches from one edge of the rice paper, pipe 2 to 3 tablespoons of the filling in a 4- to 5-inch line. Roll the rice paper up like a cigar, and when you get halfway, fold up the short edges. Continue rolling longways; set aside on a separate sheet tray and continue until you have used all the filling.

Add 2 inches avocado oil to a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil is shimmering. Add the rolls in batches of 3 to 4 in a single layer, and fry, being sure to keep them separated from each other or they will stick, until golden brown all over and the center reads 145 degrees F on a digital thermometer, 2 to 4 minutes. Continue until you have fried all of them.

Garnish with additional green onions and cilantro and serve with the sauce.