Instructions

1. In a medium-size mixing bowl, add pork, ginger, garlic, chili, cilantro, shiitake, fish sauce, sugar and soy. Mix well, about 5 minutes.
2. Spoon a heaping teaspoon (about 5 ml) of pork mixture into middle of a spring roll wrapper. Gather together edges of wrapper like a purse and tie with a chive. Set aside and repeat with remaining filling.
3. Heat enough oil in a saucepan or wok to deep-fry, about 4-in (10 cm), over medium heat until it reaches 375 F (190 C).
4. Deep-fry money bags in batches until golden brown and cooked through, about 3 to 4 minutes, or until internal temperature of each bag reaches 160 F (71 C). Drain and serve with sweet chili sauce.