. Prepare the Filling

1. Marinate the Pork: Combine ground pork, cornstarch, soy sauce, white pepper, and a pinch of sugar in a bowl. Refrigerate for 30 minutes.
2. Cook Pork and Shrimp:
   • Heat oil in a skillet over medium heat. Add marinated pork and cook until browned.
   • Stir in shrimp and cook until just opaque. Set aside.
3. Sauté Vegetables:
   • In the same pan, sauté garlic and ginger until fragrant.
   • Add cabbage, carrots, mushrooms, and spring onions.
   • Stir in oyster sauce and cook until tender yet crisp. Combine with the cooked pork and shrimp mixture.

2. Make the Slurry for Sealing

• Mix flour and water into a smooth paste. Use this to seal the spring rolls.

3. Assemble the Spring Rolls

1. Lay a spring roll wrapper on a clean surface, with a corner facing you like a diamond.
2. Place 2 tablespoons of filling near the bottom corner.
3. Roll tightly, folding in the sides as you go.
4. Seal the edge with the slurry. Repeat until all wrappers are filled.

4. Cook the Spring Rolls

Deep-Fry Method:

1. Heat oil in a deep pan to 350°F (175°C).
2. Fry spring rolls in batches for 5–8 minutes, flipping occasionally, until golden brown.
3. Drain on paper towels to remove excess oil.

Air-Fry Method:

1. Preheat air fryer to 400°F (200°C).
2. Lightly spray spring rolls with oil.
3. Cook for 15–20 minutes, flipping halfway through.

Oven Method:

1. Preheat oven to 430°F (220°C).
2. Place spring rolls on a parchment-lined baking sheet and spray with oil.
3. Bake for 25–30 minutes, flipping halfway through.