In a large bowl combine the soy sauce, corn-starch, rice wine, pepper. Add the pork mince and mix well. Let marinate for 10 minutes (or up to overnight in the fridge.)
Heat large wok or deep fry pan over high heat. Add 1 tsp oil and stir fry the pork mince until browned and cooked. Add the raw prawn meat and cook till prawns cooked, then set aside in a bowl.
Clean out pan, add oil and cook garlic, spring onion and ginger for 30 secs. Add julienne carrot & cabbage. Cook till carrot is soft. Add the mince back into the veg and then add 2 tbsp oyster sauce, mix to combine then put onto a tray to cool completely. Make a slurry out of the corn- starch and water (glue to stick the spring roll together).
Keep spring roll wrappers covered with a damp cloth to stop them drying out. Take one wrapper at a time and put 2 tbsp of filling in the middle and wrap up the roll and use the slurry to seal the ends, then put on a tray sealed side down.
Heat oil in a wok or deep pan to 180 C, slide in the spring rolls a few at a time in the oil to fry. Turn the rolls occasionally to brown evenly and fry for about 3 minutes. Let cool on a rack. Repeat with the remaining.
