Finely julienne the carrot, shred the cabbage, thinly slice green onions, and finely chop the shiitake mushrooms. Mince the garlic and grate the ginger. Having all ingredients prepped makes cooking quick and even.

Cook filling

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; stir-fry 20–30 seconds until fragrant. Add ground pork and break up with a spatula; cook until no longer pink, about 4–5 minutes.

Add vegetables & season

Add chopped shiitake, carrots, and cabbage to the skillet. Stir-fry 3–4 minutes until the vegetables soften but retain some crunch. Add soy sauce, oyster sauce, sesame oil, sugar, and white pepper; stir to combine. Sprinkle cornstarch over the mixture and stir; this helps absorb any excess moisture and bind the filling. Taste and adjust seasoning if needed. Remove from heat and stir in sliced green onions. Transfer filling to a shallow bowl and allow it to cool to room temperature (at least 20 minutes) — warm filling will make wrappers soggy.

Wrappers & Sealing

Make sealing paste

Mix 2 tbs all-purpose flour with 2 tsp water into a smooth paste (adjust with a few drops more water if needed). This will act as glue to seal the rolls.

Assemble spring rolls

Lay one spring roll wrapper on a clean flat surface with a corner pointing toward you (diamond shape). Place about 2–3 tbs of cooled filling near the corner closest to you, leaving a 1–1.5 cm border on the sides. Fold the near corner over the filling, tuck tightly, fold both side corners in toward the center, then roll away from you to form a cigar shape. Brush the top corner edge with sealing paste and press firmly to close. Repeat with remaining wrappers and filling. You should get about 18–20 rolls depending on filling amount. Place assembled rolls seam-side down on a tray; cover loosely with a damp towel to prevent drying until ready to fry.

Frying

Heat oil

Pour oil into a deep frying pan or pot to a depth of about 2–3 inches (5–7 cm). Heat the oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper in — it should sizzle and become golden within 30–45 seconds.

Fry spring rolls

Fry 4–6 spring rolls at a time without crowding the pan. Keep the heat at medium to maintain 165–180°C (330–355°F). Turn rolls occasionally for even browning. Fry until wrappers are crisp and golden brown, about 3–4 minutes. Use a slotted spoon to transfer rolls to a paper towel-lined tray to drain. Repeat with remaining rolls.

Final crisp (optional)

If any rolls are slightly oily or soft after cooling, you can give them a quick 30–45 second re-fry at higher heat for extra crispness, then drain again.

Sauce (Sweet Chilli)

In a small bowl, stir together 1 cup sweet chilli sauce and 1 tbs lime juice. Taste and adjust acidity or heat by adding more lime or a pinch of chili flakes if desired. Fold in chopped cilantro if using. Transfer to a serving bowl.

To Serve

Arrange spring rolls on a platter with lettuce leaves and lime wedges. Serve hot with the sweet chilli dipping sauce. Recommend cutting a couple of rolls in half on the diagonal to show the filling and make sharing easier.