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 ¼ cup soy sauce and 3 Tbsp ginger paste; cook, stirring frequently, until all liquid has evaporated.
3. Remove pork mixture from heat, cover, and refrigerate 4 hours or until cold.
4. Place 1 spring roll pastry on a clean, flat surface. Spoon about 2 Tbsp pork mixture onto bottom of pastry. Fold bottom of pastry over pork mixture, then fold in left and right sides. Roll up into a tight cylinder.
5. Repeat process with remaining pastry and pork mixture.
6. 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.
7. Meanwhile, stir together ⅓ cup soy sauce, vinegar, chili sauce, 1 Tbsp sesame oil, 1 Tbsp ginger paste, brown sugar, and onions in a bowl. Serve with hot spring rolls.