Heat oil in a skillet or work over high heat. Add onion and stir fry until translucent. Add garlic and stir fry for about 1 minutes.

Add the pork. Cook, breaking it into small pieces as you go, until it changes colour and is no longer pink.

Add the shredded cabbage. Cook and stir for about 5 - 8 minutes until the cabbage has wilted and become soft.

Add the oyster sauce, fish sauce, chicken stock powder and stir well.

Push the meat to one side and tilt the pan, you should see some liquid run off. Taste the liquid it should be slightly salty to taste (but not too salty) if not add a little more fish sauce or oyster sauce.

Mix well and taste the liquid again, it should be a little saltier than you usually cook.

Pour the cornflour mixture into the hot pork filling and mix very well on high heat, this will thicken the filling.

Lay one spring roll wrapper on a diagonal, so that a corner point is facing you. Place about 1 heaped tablespoon of cold filling on to the centre of the wrapper, just below the halfway point.

Pick up the tip of the corner closest to you and fold it over the filling.

As you fold the wrapper over the filling, gently but firmly, pull back on the filling and roll it back and then forward to tuck the wrapper under the filling. Doing this will ensure that the wrapper is nice and tight around the filling.

Next fold the left side over toward the middle. Try and keep the folded edge at a 90-degree angle. Hold the folded edge down with your left hand as you do the next step.

Next fold the right side over toward the middle overlapping the left fold. Try and keep the folded edge at a 90-degree angle. Hold the folded edge down with your right hand.

Tightly roll the filling up towards the top corner and seal in place. To seal the spring roll, brush the top corner with a little beaten egg and gently press onto place.

You want the spring rolls to look something like this. The wrapper needs to be nice and tight around the filling, with no tears or holes.