Autumnal Spring Rolls with Spicy Sauce

Method

1. Prepare the shrimp: remove the heads and intestinal vein, cut into small pieces, and place in a bowl with a splash of soy sauce to marinate.
2. Thinly slice the savoy cabbage, carrots, and king oyster mushrooms. Slice the spring onion thinly, separating the white and green parts.
3. Heat a drizzle of seed oil in a pan. Stir-fry the white part of the spring onion, cabbage, carrots, and mushrooms over high heat until slightly softened but still crunchy.
4. Add the marinated shrimp to the pan and quickly stir-fry until the shrimp are just cooked. Remove from heat and let cool slightly.
5. Make the sealing paste: mix a little flour (00) with water to form a thick, glue-like paste.
6. Lay out a spring roll wrapper. Place a generous spoonful of the filling on the lower third of the wrapper. Fold the bottom over the filling, tuck in the sides, and roll tightly. Seal the edge with the flour-water paste. Repeat with remaining wrappers and filling.
7. Heat plenty of seed oil in a deep pan or wok for frying. When hot, fry the spring rolls in batches until golden and crispy. Drain on paper towels.
8. Prepare the dipping sauce: in a small bowl, combine abundant soy sauce, a splash of white wine vinegar, thinly sliced fresh chili (to taste), and the green part of the spring onion (or fresh chives). Stir well.
9. Serve the hot spring rolls immediately with the spicy dipping sauce.