FILLING:
1- Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
2- Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky .
SPRING ROLL:
1- Mix cornflour and water in a small bowl (for sealing the rolls).
2- Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
3- Place the wrapper with the SMOOTH SIDE DOWN in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped.
4- Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.
5- Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
6- Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
