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Special equipment: a deep-fry thermometer
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For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil.
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Remove from the heat when the sauce begins to thicken, 30 to 45 seconds.
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4
Let cool.
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5
For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat.
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Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds.
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Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute.
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Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes.
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Remove from the heat, and stir in the sesame oil.
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10
Let the mixture cool for 15 minutes.
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11
Fold in the bean sprouts.
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When completely cool, roughly chop the mixture and set aside.
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13
Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape).
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Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log.
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Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm.
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Fold the sides of the wrapper over the filling.
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Brush the top edge of the wrapper with egg.
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Roll up tightly, pressing to seal the edge.
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Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry.
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Repeat with the remaining wrappers and filling.
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Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side.
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22
Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes.
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23
Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil.
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Serve with the dipping sauce.
