In a bowl, cover dried mushrooms with hot water and leave to soak until they are plumped up. Drain well. Chop fresh & dried mushrooms. Heat 2 tablespoons oil in wok or pan. Saute mushrooms until cooked through, then add soy sauce, rice wine and cornflour and stir. As it cooks and thickens add more water if you need to, to form a small amount of sauce that binds the mushroom mixture together. Add the chives, set aside and cool.
Assemble spring rolls:
Take one wrapper, place it as a diamond on a board and take one tablespoon of mushroom mix. Roll once, then tuck in left & right points of diamond and continue rolling. Seal by brushing water (with a pastry brush) on top edges. Roll and ensure well sealed.
Heat oil in small pot or wok for shallow frying.
Cook 3-4 spring rolls at one time, carefully lowering them into the oil (it should be hot enough that they bubble immediately and brown to golden in approx. 2-3 minutes). Cook to golden. Remove and set aside. These will stay hot for some time so make your dipping sauce.
For the dipping sauce
Mix together and warm in a pot until sugar has dissolved and sauce has thickened.