Thinly slice the chives, sprinkle with salt, and squeeze until wilted. Rinse off the salt and drain well. Mix with ground pork, chopped shrimp, chopped shiitake mushrooms, herbs, and seasonings. Chill the mixture.

Prepare the taco dipping sauce according to the previous recipe.

Cut the spring roll wrappers in half lengthwise. Pipe or spoon the marinated chive filling onto the wrapper, roll up, and seal the edge with egg yolk (or oil, though it may not stick as well). Short rolls seal better; long rolls may come apart slightly when frying.

Fry the rolls and drain excess oil. Serve with a side salad and dipping sauces.