Prepare filling

Heat up 3 tbsp of oil in a wok, once the oil is hot add garlic and cook until fragrant. Then add minced pork and cook for 2 minutes. Now add sugar, oyster sauce and light soy sauce and stir to combine. Then add  bean sprout, ear mushroom, cabbage and carrot and cook for 2 minutes or until all the ingredients well combine. Transfer the filling from the heat to a large bowl and let it cool.

Wrap the spring rolls

Set the wrapper onto a clean cutting board in a diamond shape. Place the filling onto the bottom third of the wrapper. Pull the bottom corner over the filling and tuck it under. Make sure to keep a tight roll as you go the fold in the corners, roll it up just a little more and seal the spring roll  use some beaten egg. Brush that with a pastry brush lightly over the triangles. Continue rolling ,so oil doesn’t leak into the center of your spring roll. Let’s wrap another one.

Fry the spring rolls

In a large pot. Fry the spring rolls at 340-350 degrees Fahrenheit until they are golden-brown and crispy. The spring rolls should sizzle and bubble in the oil. Once the Spring rolls are done frying, transfer them to a wire rack that you put the kitchen paper towels over it to cool the spring rolls. You do want to cool them for at least 15 minutes before enjoying them. Serving them with dipping sauce.

For the dipping sauce 

Add fish sauce, concentrated tamarind, palm sugar and water in a saucepan. then put over medium heat until the sugar dissolves. Now add chili powder and stir to combine and cook until the sauce is boiling. Then remove from heat and let it cool. Scoop the dipping sauce into a small bowl and add roasted peanuts.