Heat groundnut oil in a wok until smoking and stir-fry ginger briefly.
Add mushrooms, bamboo shoots, and water chestnuts, then stir-fry for 2 minutes.
Season with soy sauce and five-spice powder, adding a splash of water for steam.
Remove mixture from heat and allow to cool completely for 30 to 60 minutes.
Mix beansprouts, cavolo nero, spring onions, and carrot with soy sauce, oyster sauce, sesame oil, and seasoning.
Combine the raw vegetable mixture with the cooled mushroom mixture.
Place two teaspoons of filling on a diagonally oriented wrapper 2cm from the bottom corner.
Roll the wrapper tightly away from you, fold in the side corners, and seal the top edge with beaten egg.
Heat peanut oil in a large pan or fryer to 180°C.
Deep-fry the rolls for 6 minutes until golden-brown and drain on kitchen paper.