Take the spring roll wrappers out of the freezer and allow to come to room temperature for about 30 minutes or place in the refrigerator to unthaw for about 2 hours. Keep sealed and do not open package or otherwise they will dry out.
In your wok/frying pan add 1 tablespoon of oil (reserve 1 tablespoon of oil for later to brush the spring rolls before baking) Add garlic and ginger until fry until aromatic (if you like it spicy add chili peppers). Add the pork and cook until no longer pink but not browned, about 3 minutes. Add cabbage , carrot, bean sprouts and/or any veggies you like and fry for a minute and then add the shrimp and cook just until pink. Add shoaxing wine (cooking sherry), tamari (soya sauce) to taste, white pepper, sesame oil and green onions and mix well. Drain in colander to remove the moisture and press down to remove the excess juice from the mixture. Set aside.
Remove the spring roll wrappers from the package. Carefully remove slowly and carefully peel away one spring roll wrapper and lie on your clean working surface. Place the rest of the unused spring roll wrappers under a damp clean cloth so they do not dry out (very important step). Preheat your oven to 190 degrees C (or 375 degrees F)
Place the spring roll wrapper with one of the pointed edges towards you, like a diamond. With a brush or your finger paint the outsides with the cornstarch slurry to help the spring roll stick. Place one tablespoon of delicious pork, shrimp and veggie filling on to the pointed edge and then fold over the flap away from you and press tight. Fold in the sides and keep the spring roll tight as you gently squeeze and roll away from you. Brush another thin layer of cornstarch slurry on the back half and continue to roll tightly until sealed. Place seam side down on a baking sheet lined with parchment paper. Continue the same process with the remaining spring rolls wrappers and filling. (Don't worry if the first few spring rolls you try to roll look like a disaster. Practice makes perfect and you have about another 15 spring roll attempts to get it right)
Brush the spring rolls gently on both sides with a little canola oil. Bake seam side down for about 10 minutes. After the first 10 minutes turn the spring rolls over and brush on a little more oil and bake for an additional 10-15 minutes or until golden brown and crispy.
Make the dipping sauce. In a small bowl add tamari (soya) sauce, sesame oil, garlic, ginger, green onion and if you like it hot a little chopped bird chili. Mix well and serve as a dipping sauce for spring rolls.
Eat and enjoy!