Heat a wok with oil and sauté grated ginger, mushrooms, bamboo shoots, and water chestnuts for two minutes.
Add soy sauce, Chinese five-spice, beansprouts, spring onions, and carrots and cook for one minute.
Stir in duck meat, oyster sauce, and sesame oil then remove from heat to cool.
Position a spring roll wrapper with corners pointing vertically and horizontally.
Place 10ml of filling near the bottom corner, 2cm from the edge.
Roll the wrapper tightly away from you, folding in the sides and sealing the top with beaten egg.
Repeat the assembly process for all remaining wrappers and filling.
Heat vegetable oil in a deep fryer or heavy pan to 180°C.
Fry the rolls in batches for 5-6 minutes until golden-brown and drain on paper.
Sauté onion, garlic, chilli, fennel seeds, and brown sugar in oil for the barbecue sauce.
Add soy sauce and ketchup to the onion mixture then simmer for a few minutes.
Boil the sweet and sour sauce ingredients until thickened for 5-8 minutes.
Serve the spring rolls with the dipping sauces and garnish with coriander, spring onions, and chilli.