Bring the spring roll wrappers to room temperature. You can take it out from the fridge just before wrapping or whenever you are ready.

Slice the onion thinly. Rinse the bean sprouts and drain in a sieve. If you use Chinese cabbage, slice it similar size as other ingredients.

Slice the shiitake thinly.

Chop the pork meat into small pieces. If you use ground meat, you can skip this process.

Peel the shrimp and slice in half from the vein side. Then remove the vein.

Chop the shrimp into small pieces. Just chop the similar size as others. Rub with salt and rinse.

Heat 1 tablespoon of oil (not listed), and cook ginger and garlic. Add the pork and shrimp. Stir fry some more. Season with salt and pepper. (not listed)

Add all vegetables in the frying pan and cook through. When they start to soften, add the ※ ingredients. Taste it first and if it's okay, add the ☆ ingredients to thicken. Drizzle the sesame oil at the end.

Put this into a shallow tray or plate and cover with a plastic wrap. Let cool well. It's better to cool it down completely. If you are in a hurry, you can use ice packs.

Divide the filling into about 10 portions, and peel each wrappers one at a time. (See Note 1 in the Helpful Hints)

Refer the instruction - how to wrap the spring roll - on the package. I took pictures just in case.

Tightly fold the bottom corner over the filling.

Then fold the right and left corners of wrapper towards middle to overlap each other a little bit.

Softly roll towards to the top corner. Put katakuriko slurry on the corner and seal it.

It should be like this shape. Deep fry in oil at 170°C until golden brown.

Put all ingredients for sweet vinegar sauce in a saucepan, and bring it to a boil. Adjust to your taste first, and thicken the sauce with Katakuriko slurry carefully. If you make the sauce too thick, it will be hard to dip.

It looks like this. Serving with ketchup instead of sweet vinegar sauce is also delicious. Of course you can eat as it is without sauce.