For key visual folding step-by-step photos, refer to body of the post.

Make the filling:

• In a colander, combine the shredded carrot and cabbage.
• Sprinkle coarse sea salt over the carrot and cabbage and massage it into the vegetables. Let it sit for 5 minutes.
• Squeeze the excess water from the carrot and cabbage and place into a large bowl.
• To the bowl, add in the ground pork, shredded taro and jicama, mung bean vermicelli thread that has been cut into 1" pieces, and julienned wood ear mushrooms. Give everything a mix.
• Add in the fish sauce, soy sauce, fine sea salt, black pepper, granulated sugar and potato starch. Mix well to incorporate the seasonings.
• Cover and store the filling in the fridge until ready to assemble.

Assemble:

• Peel the spring roll wrappers and place onto a plate covered with a damp paper towel. Set aside.
• In a small bowl, combine cornstarch and water and give it a stir. This will be the cornstarch slurry to seal the spring rolls. Set aside.
• Taking one wrapper, place it on a plate with a pointed side facing down facing you.
• Add about 1 heaped tablespoon of filling and add it about ⅓rd from the bottom.
• From the bottom, fold up the wrapper covering the filling and push back slightly to ensure there are no air pockets.
• Tightly roll it up almost halfway and tuck and fold in both ends of the wrapper into the centre. It should now look like an envelope.
• Dab a finger into the cornstarch slurry and dampen the seams ("triangle" at the top) and continue to roll to seal.
• Place the spring roll seam-side down on a large baking tray.
• Repeat with the remainder.

Fry:

• Add vegetable frying oil to a sauce pan or pot and heat to 350°F/177°C.
• Tip: Test the oil to see if it's hot enough by dipping a chopstick into the oil and if bubbles appear, it's ready.
• Add in the spring rolls (don't overcrowd the pot) and fry for 3-5 minutes until golden brown and crisp.
• Drain the fried spring rolls on paper towel.
• Serve immediately.