Add dipping sauce ingredients into a saucepan and place on high heat.

Heat until boiling then reduce sauce to half.

Allow to cool.

Heat pan on high and then add pancetta.

Sauté pancetta until cooked, but still very soft to the bite - no need to brown pancetta.

Add sweet pepper and scallions and cook until flavors begin to release.

Add veal and season with pepper, then add soy sauce.

Sauté until veal is cooked - approx. 8-10 mins.

Add carrot and ginger and sauté just enough to incorporate ingredients thoroughly.

Remove from heat and allow to cool.

Place egg roll wrap in a diamond shape on a flat surface.

Place 2 tbsp of egg roll filing in the middle of each egg roll wrap.

Fold bottom over filling.

Flap over both sides.

Brush top corner with water and then roll egg roll into shape.

Heat oil in a large skillet.

Place egg rolls in oil carefully with flap facing down in the pan.

Turn egg rolls until golden on all sides.

Drain egg rolls on paper towels.

Spray or brush baking sheet with oil.

Place egg rolls flap face down on baking sheet.

Brush with olive oil and bake until golden - approx. 10 mins.