Instructions

1. Cook pork and mushrooms in 2 Tbsp hot sesame oil in a large deep skillet over medium-high heat until pork is browned and crumbly; drain, if needed and return to skillet.
2. Add carrots, cabbage, bamboo shoots, and garlic; cook over medium heat until vegetables are tender. Stir in ginger paste and soy sauce; cook, stirring frequently, until all liquid has evaporated. Remove from heat, cover, and refrigerate 4 hours or until cold.
3. Place 1 spring roll pastry on a clean, flat surface. Spoon about 2 Tbsp mixture onto bottom of pastry. Fold bottom of pastry over filling, then fold in left and right sides. Roll up into a tight cylinder. Repeat process with remaining pastry and filling.
4. Pour oil to a depth of 3-inches in a large Dutch oven and heat over medium-high heat to 360°F. Fry spring rolls, in batches, 3 to 4 minutes or until golden brown. Drain on wire racks set over paper towels.
5. Meanwhile, stir together ⅓ cup soy sauce, vinegar, chili sauce, 1 Tbsp sesame oil, 1 Tbsp ginger, brown sugar, and green onions in a bowl. Serve with hot spring rolls.