Shrimp Spring Rolls

Name: Shrimp Spring Rolls
Ingredients: 1/3 cup sugar; 1 1/2 teaspoons ketchup; 1 1/2 teaspoons rice wine vinegar; 1 1/2 teaspoons Sriracha; 3/4 teaspoon cornstarch; 1 tablespoons vegetable oil; 2 teaspoons grated ginger; 2 cloves garlic, minced; 1 cup finely chopped green cabbage; 1/2 carrot, shredded (about 1/2 cup packed); 6 ounces small shrimp, finely chopped; 3 scallions, thinly sliced on the diagonal; 2 tablespoons mirin; 1 tablespoons soy sauce; Kosher salt and freshly ground black pepper; 1/2 teaspoon toasted sesame oil; 1/2 cup mung bean sprouts; 9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note); 1 large egg, beaten; Peanut or canola oil, for frying