In a medium-sized bowl, combine soy sauce, fish sauce and cornstarch. Add ground beef and mix well. Set aside to marinate.
Heat 2 tsp of sesame oil in a large saucepan over medium high heat. Add ground beef and cook until beef starts to turn golden brown. Mix in sugar, garlic, ginger and mushrooms. Continue to cook another couple of minutes until flavours are well combined. Remove from heat and let cool.
In second pan add 1 tsp of sesame oil. Toss in cabbage, carrots and onions. Cook approximately 3 minutes until vegetables soft. Remove from heat and add to pot with beef to cool.
Once meat and veggies are cool mix together with chopped cilantro. Set aside.
Place spring roll wrapper in a diamond shape with a corner facing you. Place 2 tbps of filling near corner - that will be plenty. Fold over corner and tuck in.
Fold over right and left sides of wrapper trying not to allow any pockets. Keep it tight and roll until it looks like an envelope then stop. With your finger rub a little egg wash along the out edge of the wrapper as though you were licking an envelop. Continue rolling and ensure sealed. Set aside and keep under plastic wrap.
Carry on until you run out of filling. Do not stack. Store on a plate, platter or baking sheet covered with plastic wrap until ready to cook.
When you’re ready to fry, heat up 1 1/2″ of canola oil to 350F. I like to use my wok.
Carefully drop spring rolls away from you in oil, at least 4-5 at a time, turning constantly for even browning.
Once they are golden brown place on a rack to cool down and drain.
Serve with your favourite dipping sauce.
