• Place the oil into a wok and heat over a medium to high temperature
• Add the spring onions and cook until soft then add the garlic
• Cook until fragrant then add the mushrooms, cabbage and carrot
• When the cabbage has wilted slightly, add the bean sprouts and stir fry on a high temperature for 2 minutes
• Remove from the heat and add the soy sauce, sesame oil and sugar
• Season generously, stir to combine and set aside to cool
• Once cooled, tip into a colander and allow the excess liquid to drain

for the cornflour slurry

• Place the water and cornflour into a small bowl and whisk to combine
• Place a spring roll wrapper in front of you with one corner facing down
• If your spring roll wrappers are very dry, lightly brush them with water
• Brush the edges with the cornflour slurry
• Place 2 tablespoons of the mixture onto the wrapper, one third of the way up
• Wrap the bottom corner over the filling and roll once to tuck in the edge
• Now fold the wrapper like an envelope, the right side towards the middle, and the left side towards the middle
• Now roll firmly until completely rolled up

for deep frying

• When all of the spring roll wrappers are done fill a wok with oil to 4cm depth
• Bring up to 180° Celsius over a medium to high temperature
• Fry the spring rolls 3 at a time, for 4 minutes, flipping half way through the frying
• Drain on paper towel and serve when hot

For the air fryer

• Brush the spring rolls with olive oil
• Place the spring rolls into the air fryer at 180° Celsius for 10 minutes
• Turn them over and cook for another 5 minutes at 180° Celsius