Heat a wok with oil and stir-fry chicken and mushrooms for 2 minutes.
Season with soy sauce and five-spice powder and set aside to cool for 10 minutes.
Combine ginger, beansprouts, spring onions, carrot, and the chicken mixture in a bowl.
Season the mixture with oyster sauce, soy sauce, salt, and pepper.
Layer two wrappers together diagonally and place 30ml of filling in the center.
Fold and roll the pastry tightly, sealing the edges with egg yolk.
Fill the wok to 25% depth with oil and heat until a bread cube sizzles.
Deep-fry the rolls in small batches for 3 minutes until golden-brown.
Drain on kitchen paper and serve immediately.