Soak the dried mushrooms in water for 30 minutes. Remove and squeeze out excess water. Remove stems and finely chop. Set aside.

Brown the pork in a skillet. Set aside. When cool enough, chop into finer pieces.

Chop shrimp finely.

Combine the soy sauce, sesame oil, sake, and 1 teaspoon cornstarch in a bowl. Add the pork and shrimp. Let marinate for 15 or so minutes, while you prepare the remaining ingredients.

Heat a wok over medium heat and add ½ tablespoon vegetable oil. Stir-fry the mushrooms for 1 minute.

Then add the garlic, ginger, carrots, cabbage, and pepper and stir-fry for 1 minute.

Finally, add the green onions and beansprouts and stir-fry for 1 minute.

Remove vegetables from wok and transfer to the bowl with the meat and shrimp.

To assemble each spring roll, lay the wrapper in front of you at an angle to form a diamond.

Spoon 2 tablespoons of the mixture near the bottom of the wrapper.

Dip your finger into the cornstarch and water mixture and run it along all the edges of the wrapper.

Fold the bottom up partway. Fold the sides in and roll up until closed.

Dip your finger in the cornstarch and water mixture again and use your finger to seal the roll.

Preheat vegetable oil in deep-fryer or large saucepan* to 180C/350F.

Gently place the spring rolls into the hot oil. Cook in batches so that they rolls do not overlap.

Fry for about 3-5 minutes or until crispy and golden. Remove with tongs or a slotted spoon and let cool on paper towels.

Serve immediately with sweet chili or plum dipping sauce on the side.