Soak dry mushrooms overnight to make soft. Thinly slice the soaked mushrooms, bamboo shoots. Put aside

Cut leek 3cm in length, cut and crush ginger. It is important to crush, as this helps with the fragrance

In a frying pan, put 3 Tbs of canola oil. Fry leek and crushed ginger until slightly burnt. Take out leek and ginger

Using the same oil, fry the ground pork in pan. Once the pork is nicely cooked, mix in the thinly sliced soaked mushrooms, bamboo shoots.

Put in the mix of water and seasoning except sesame oil. Keep frying until only 1/3 of the original liquid is left. Mix in water and starch until heavily creamy. Add a splash of sesame oil. Transfer fry pan contents to a plate, and let cool.

Make the "glue" for spring rolls using a mix of flour and water. Spread the spring roll wrap, place about 45g of the inside ingredients close to the edge closest to you. Roll the spring roll, use the "glue" to seal. Make sure it is tightly sealed.

Deep fry the spring rolls in 160℃ until it is golden orange and crispy. Remove spring rolls from oil.

☆ Inner ingredients can vary, example: cheese, sausage, only pork, and sweet potato filling for children.