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.

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.

Cool Filling (super speedy: spread on tray, refrigerate 5 minutes).

Mix cornflour and water in a small bowl (for sealing the rolls).

Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.

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.

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.

Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 ½ - 2 minutes. Transfer to paper towels to drain.

Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!

For baking option: Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over. Bake at 200C/400F or 180C/350F for 20 to 25 minutes until golden and crispy.

For Sweet and Sour Sauce: Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste.