Cook the ground pork in a pan until done, then set aside.

Heat vegetable oil in a pan over medium heat. Add the minced garlic and shiitake mushrooms, and stir-fry until fragrant. Add the cabbage, glass noodles, and carrots, and stir-fry until combined.

Season with soy sauce, seasoning sauce, sugar, and ground black pepper. Stir well, then add sesame oil and the cooked pork. Mix thoroughly and remove from heat. Set aside to cool.

Place a spring roll wrapper on a flat surface. Add some of the filling and roll tightly. Seal the edge with a little water to prevent it from opening during frying.

Deep-fry the spring rolls in hot oil until golden and crispy.