Cook the pork over medium high heat, stirring, for about 5 to 8 minutes, until browned. Remove from the heat and drain off any excess liquid or grease from the pan.
Prepare the vegetables. Mince onion and garlic. Chop carrot and cabbage with sharp knife into the size of matchsticks or use food processor.
Heat the olive oil in a wok on a medium heat then add garlic and onion. Fry a few minutes until it starts to gain very light brown colour, then add the minced pork and stir well. Add the rest of the vegetables and mix well.
Stir stir stir until veggies soften, then add the soy sauce and seasoning. Transfer everything to a flat surface and let it cool down.
Meanwhile separate the spring roll sheets SLOWLY. Once your mix is cold you can start preparing your rolls.
Fold the end of the pastry over the vegetables then fold in the left and right side of the pastry. Roll it up tightly and close the end of the pastry "as an envelope" with egg white.
Clean your wok and start heating up oil for deep frying over medium high heat. Once hot, drop your spring rolls and deep fry them until crispy and golden brown. They cook quickly so watch out! Don't overcrowd the pan; cook in batches and remove the spring rolls to kitchen paper to drain off any excess oil. Enjoy immediately.