How to make it

1. Heat the vegetable oil in a large pan over high heat. Add in the Lee Kum Kee Minced Garlic and cook for 30 seconds. Add in the pork and break it apart into crumbles. Continue until fully cooked. 
2. Mix in the mushrooms, carrots, bean sprouts, and cabbage. Cook for about 3 minutes or until the vegetables have wilted. Then add in 1 teaspoon of the cornstarch, Lee Kum Kee Panda Brand Oyster Flavored Sauce, and Lee Kum Kee Panda Brand Premium Cooking Soy Sauce. Cook for about 1 minute until all of the moisture has evaporated from the pan. Remove the pan from heat and spread the mixture out onto a baking sheet. Place it into the refrigerator for 5-10 minutes until it has cooled.
3. Mix the remaining 2 teaspoons of cornstarch and water in a small bowl until combined. Place one of the spring roll wrappers in front of you in a diamond position. Add a heaped spoonful of the filling to the bottom of the wrapper. Roll the wrapper up halfway then fold in the sides. Brush the cornstarch mixture along the edges at the top of the wrapper then roll it the rest of the way up. Repeat this step to assemble the remaining spring rolls.
4. Pour enough vegetable oil into a pot so that it is 2-3 inches deep. Heat it over medium high heat until the oil is hot. Working in batches, add in a few spring rolls and fry for 1-1 ½ minutes until golden brown. Use a slotted spoon to remove the spring rolls from the oil and place them onto a plate lined with paper towels to drain. Fry the remaining spring rolls. Garnish with sliced green onions and enjoy!