Sauté the garlic in a pan until lightly golden.

Add the ground pork and cook until just done.

Add the carrot and cellophane noodles, then season with soy sauce and seasoning powder. Cook until done, then set aside to cool slightly.

Roll up the spring roll and seal the edge with a cornstarch slurry (mix cornstarch with water and heat until thickened).

Fry the spring rolls or pack them in a bag to freeze.