Sauté the Aromatics: Heat 1 tablespoon of vegetable oil in a large frying pan or wok over a medium-high heat. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, but not browned.

Cook the Vegetables: Add the julienned carrot and shredded cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables have softened but still retain a slight bite. We're not looking for mushy here; a little texture is good.

Finish the Filling: Add the beansprouts and sliced spring onions, and cook for another minute. Turn off the heat. Stir in the soy sauce, oyster sauce (if using), toasted sesame oil, and white pepper. Mix everything together well.

Cool Completely: This is crucial. Transfer the filling to a large, shallow dish and spread it out to cool down as quickly as possible. You can even pop it in the fridge. The filling must be at room temperature before you start wrapping. I learned the hard way that warm filling creates steam, which makes the wrappers soggy and prone to tearing.

Prepare for Rolling: Set up your wrapping station. You'll need the cooled filling, the stack of wrappers (under a damp cloth), and your little bowl of cornflour slurry.

Wrap the Spring Rolls: Place one wrapper on a clean, dry surface in a diamond shape, with one corner pointing towards you. Spoon about 2 heaped tablespoons of the filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling, tucking it in tightly. Fold in the left and right corners towards the centre, like an envelope. Then, roll it forward tightly until you have about 2 inches of wrapper left at the top.

Seal the Rolls: Brush a little of the cornflour paste along the top edges of the wrapper and complete the roll. The paste acts as a glue to keep it sealed. Place the finished roll on a tray, seam-side down. Repeat with the remaining filling and wrappers.

Fry to Golden Perfection: Pour the vegetable oil into a deep saucepan or wok until it is about 5cm deep. Heat the oil to 180°C. If you don’t have a thermometer, you can test it by dropping a small piece of a wrapper into the oil; it should sizzle immediately and turn golden in about 30-40 seconds. Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pan.

Drain and Serve: Fry for 3-5 minutes, turning occasionally, until they are a beautiful deep golden brown and crisp all over. Using a slotted spoon or spider strainer, remove them from the oil and let them drain on a wire rack. Draining on a wire rack instead of paper towels helps keep the bottoms from getting steamy and soft. Serve hot with your favourite dipping sauce.