Vietnamese Pork Egg Rolls

Yesterday evening I went to a holiday cocktail party and decided to make these egg rolls as an hors d'oeuvre. I had never made them before so I was a little nervous at how they would turn out but they were a hit and everyone loved them. I don't know about you but anything dim sum related is totally my jam.  

Vietnamese Pork Egg Rolls:

1 1/2 cup shiitake mushrooms finely chopped

12 oz ground fatty pork
2 whole large egg, lightly beaten, plus 1 large egg yolk, lightly beaten separated
1/2 cup finely chopped fresh cilantro
2 tablespoon finely grated peeled fresh ginger
3 scallion, finely chopped
1 red pepper finely chopped
4 small garlic cloves, finely chopped
1/4 teaspoon salt
rice-paper wedges
ponzu dipping sauce

Directions:

Stir together mushrooms, pork, beaten whole eggs, cilantro, pepper, ginger, scallion, garlic, and salt in a bowl until combined well. Line a tray with wax paper and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to to a flat work area arranging it with a corner side of wedge nearest to you. Put 1 tablespoon filling in corner nearest you and fold left and right corners of wedge over filling. Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried. Put roll, seam side down, on wax paper tray until ready to fry. You may use a deep fryer but if not heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes.