Heat a small nonstick skillet over medium. Add 1 tsp vegetable oil and the minced garlic; cook 10–15 seconds until fragrant. Add ground pork and cook, breaking up, until no longer pink, about 2–3 minutes. Add shredded cabbage and grated carrot and cook 1–2 minutes until slightly softened. Stir in soy sauce, sesame oil, sugar and cornstarch slurry; cook 30 seconds to bind. Remove from heat and stir in sliced green onion. Let cool 5 minutes.

Assemble rolls

Place one spring roll wrapper on a clean surface in diamond orientation. Spoon half of the filling (about 2–3 tbsp) near the lower corner. Brush the top corner edge with a little water (about 1 tsp) to seal. Fold the bottom corner up over the filling, fold left and right sides toward center, then roll tightly to the top corner, sealing edge with water. Repeat for second roll.

Fry

In a small saucepan or skillet heat about 0.5 cup (approx. 1/2" depth) vegetable oil over medium-high until shimmering and a small piece of wrapper sizzles immediately (approx. 350–360°F / 175–182°C). Carefully add spring rolls seam-side down and fry 1–1.5 minutes per side until golden and crisp. Remove to paper towel-lined plate to drain.

Fried Wontons (makes 2)

Prepare wonton filling

Combine ground pork, chopped green onion, soy sauce, sesame oil, grated ginger, white pepper and cornstarch in a small bowl. Mix until sticky and uniform.

Assemble wontons

Place a wonton wrapper flat. Put about 1 teaspoon of filling in the center. Dip finger in cold water and wet all four edges of the wrapper. Fold two opposite corners together to form a triangle and press to seal, removing air. Optionally, bring the two outer points together and press to form a little purse. Repeat for the second wonton.

Fry

Heat about 1/2 cup oil in a small skillet over medium-high until hot (approx. 350°F/175°C). Fry wontons in batches (here just two) turning once, about 1–1.25 minutes per side, until blistered golden brown and crisp. Transfer to paper towel to drain.

Thai House Shrimp (makes 2)

Pat shrimp dry. In a small bowl combine minced garlic, Thai sweet chili sauce, fish sauce and lime juice. Heat 1 tsp vegetable oil in a small skillet over medium-high. Add shrimp and sear 30–45 seconds per side until just opaque (do not overcook). Pour the sauce mixture into the pan and toss for 15–20 seconds until shrimp are glazed and slightly bubbling. Remove from heat, transfer the two shrimp to serving plate and garnish with cilantro leaves.

Plating & Serving

Arrange two mini spring rolls, two fried wontons and two glazed Thai shrimp on a small appetizer plate. Add small ramelets with sweet chili sauce and soy sauce or use the prepared dipping sauces. Serve immediately while hot and crisp. Provide lime wedges on the side.