Spiced Chicken and Shrimp "Egg" Rolls

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Filling: 

1 tablespoon peanut oil

1 tablespoon grated ginger

2 cloves garlic, finely chopped

1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips

1 teaspoon Chinese five-spice powder

4 large shrimp, shells and tails removed, deveined

1 tablespoon Shaosing rice wine or dry sherry

1 tablespoon low-sodium light soy sauce

1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)

1 teaspoon sriracha

Egg "Crepe":

2 free-range or organic eggs

1 pinch sea salt

1 pinch ground white pepper

2 tablespoons peanut oil or vegetable oil

Vegetables:

2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced

1 spring onion, julienned

1/2 small handful beansprouts

1/2 small carrot, julienned

1/4 red pepper, deseeded, julienned

Peanut oil, for frying

2 tablespoons oyster sauce

Frying and Assembly:

14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying

Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)

1 egg, beaten, for sealing rolls 

2 scallions, julienned, soaked in ice-cold water to make curls

Sweet chili sauce