1
Bring the chicken broth, 1 tablespoon of the fish sauce, and 1/4 teaspoon of the chili flakes to a boil in a medium soup pot. Finely chop the shrimp and gently combine them in a bowl with the pork, shiitakes, cilantro, garlic, the other tablespoon of fish sauce, the ginger, 1/2 tablespoon of the sesame oil, Sriracha, and salt until just incorporated (don't manhandle the mixture!). Working one or two at a time, place the egg roll wrappers on a clean surface (keep the rest of the wrappers covered with a kitchen towel). Using 1/3 cup filling, mold the filling into balls and put 1 ball in the middle of the wrapper. Brush the edges of the wrapper with water and gather up the corners of the wrapper on top of the ball, sealing them in an orderly fashion at the seams (or smashing them together like a fool as long as they stick together). Repeat with the remaining filling and wrappers. Using a spider thingie, carefully put the dumplings into the simmering soup. Cover the pot and simmer until the dumplings are cooked and the noodles look sort of see-through, 8-9 minutes. Gently lift each dumpling out of the pot into a soup bowl and cover it with broth. Garnish with scallions and cilantro.
