Measure and cut all the ingredients for the recipe.

Heat a skillet with the vegetable oil and sesame oil. Sauté the ginger and garlic together.

Add the shrimp and mushrooms and cook. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then add to the pan to thicken the juices. Let the mixture cool completely.

In a bowl, combine the shrimp mixture with the remaining ingredients. The filling should not be wet; it should be dry. If needed, add a little more cornstarch to absorb excess moisture.

Place the spring roll wrappers on the table with one corner facing you. Brush the edges with beaten egg. Place the shrimp filling just below the center of the wrapper.

Take the bottom corner and roll up halfway. Fold in the sides, then finish rolling to form the spring roll. Place them on a tray dusted with cornstarch to absorb moisture.

Heat peanut or vegetable oil in a skillet and brown the spring rolls on both sides. Use a pastry brush to remove excess cornstarch before frying. Place on paper towels to absorb excess oil.

TO MAKE THE DIPPING SAUCE
In a small bowl, mix all the sauce ingredients together and serve. I recommend doubling the sauce recipe to serve with all 12 spring rolls.

Serve the spring rolls with the dipping sauce.
https://youtu.be/a49U2_k1Nmc