Place the ground pork in a bowl. Shred the carrot and taro root, and thinly slice the corn kernels. Add them to the bowl. Crack the egg into the bowl, add chopped green onions, then season with 2 teaspoons seasoning powder, 1/2 teaspoon MSG, and 1/2 teaspoon black pepper. Mix everything well.

Lay a spring roll wrapper on a plate. Place some filling in the center, then roll it up tightly to form a spring roll.

Repeat until all the filling and wrappers are used. You can make extra and store them in a container in the freezer. When ready to eat, take them out and fry.

Pour cooking oil into a pan and heat it up. Fry the spring rolls until golden and crispy, then remove and drain on paper towels.

Arrange the spring rolls on a plate and serve with mayonnaise or chili sauce.