Simmer the pork broth with five-spice powder, cinnamon, star anise, other five-spice seeds, light soy sauce, dark soy sauce, pork, tofu, Chinese sausage, and shiitake mushrooms. Once the mushrooms are cooked, remove them and slice some for the spring roll filling and reserve some for topping. Slice the pork into strips for the filling and dice some for topping. Cut the tofu into strips for the filling and reserve some for topping as well. Prepare the other fillings: slice the Chinese sausage into strips, make a thin omelet and slice it, cut the cucumber into sticks, and blanch the bean sprouts. For the pickled chili vinegar, wash and slice the chilies, toss with salt, let sit briefly, then cover with vinegar and refrigerate.

Fry the garlic until fragrant. Strain the spices from the broth, then simmer the broth with the fried garlic. Season with oyster sauce, sesame oil, tamarind paste, palm sugar, salt, and black pepper. Simmer until slightly thickened, then add the cornstarch slurry to reach the desired consistency. Season the reserved pork, tofu, and shiitake mushrooms with sugar, soy sauce, and black pepper for a savory-sweet flavor. Set aside for topping.

Lay out the spring roll wrappers and arrange the fillings horizontally: pork, tofu, Chinese sausage, omelet, cucumber, and bean sprouts. Roll tightly and seal the edge with the cornstarch mixture.

Steam the rolls briefly until the wrappers are soft. Slice to your preferred size. Serve with pickled chili vinegar, top with the reserved pork, tofu, and shiitake mushrooms, and garnish with green onions, cilantro, and a drizzle of sauce. Add a little shredded omelet if desired.

Ready to serve!