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Season your wok with oil on medium-high heat by pouring a ladle of veg oil into the wok, swirl it around then pour away.
Add 3 tbsp of veg oil to your wok along with the garlic, Chinese leaves and carrot, stir fry for a minute on high heat.
Add the beansprouts and stir fry for another minute.
Add the seasoning to the wok and stir fry for another minute.
Strain and set aside.
Meanwhile, mix the batter in a bowl.
Once the veg/meat has cooled down, place the spring roll sheets on top of each other.
Place the veg/meat in the corner of one an and roll tightly, then fold in the left and right sides of the sheet and tuck in tightly and roll away.
Repeat with the second sheet and wipe the edge of the sheet with a tbsp of the batter.
Apply the batter to the rest of the roll, making sure it's evenly covered.
Add the litre of oil to your wok on medium heat to 180c for a minute then lower the heat to 160c and fry the jumbo roll until crispy and golden.
Enjoy with your sauce of choice!