In a bowl, mix together the ground pork, chopped shallots, shiitake, dried shrimps, carrot, herb salt, pepper, oyster sauce and sesame seed oil.
In a small bowl, mix the flour and one tablespoon of starch with two tablespoons of water until smooth. Pour into the ground pork and mix well.
Cover the bowl and let the mixture rest in the fridge for at least an hour.
Separate the dumpling wrappers.
Use one tablespoon (more or less, depending on the size of your wrappers) of the pork and mushroom mixture for every dumpling wrapper. Brush the edges with the beaten egg and press to seal. Optionally, pleat the edges.
Arrange the uncooked dumplings on a tray and sprinkle lightly with corn starch. Turn them over and sprinkle with more starch. Shake off the excess. The light coating of starch will add another layer of crispness to the spring rolls.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Over medium-high heat, fry the dumplings in batches, rolling them in the hot oil for even browning.
Serve the fried dumplings with sweet chili sauce for dipping. They're good as appetizer, snack or serve them as a main course with rice on the side.