Fry onion in sesame oil until coloured. Add mushrooms and carrot. Fry until carrot begins to soften. Remove from heat and mix in ginger, tofu and asparagus. Season with
Separate wrappers and lay them on top of each other in a diamond shape. Place one-eighth of filling in the centre of wrapper, going from left to right, leaving
Fold the two sides into the centre, then roll spring roll tightly away from you, using egg wash to hold the seams together. Make remaining spring rolls the same way. Deep-fry in hot oil (180°C/350°F/Gas Mark 4) until crispy, then drain on paper towels. Serve with chilli or peanut sauce.