In a large mixing bowl, combine the ground pork (or your choice of chicken, shrimp, or tofu) with shredded cabbage, grated carrot, chopped scallions, minced garlic, and grated ginger. Drizzle in soy sauce, oyster sauce, and sprinkle with white pepper to taste. Mix until sticky.

Transfer the filling mixture to the refrigerator and allow it to chill for about 10-15 minutes.

Pour enough vegetable oil into a skillet or wok to submerge the spring rolls, about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F.

Lay a spring roll wrapper on your work surface in a diamond shape. Place about 2 tablespoons of the chilled filling towards the bottom corner. Fold the bottom corner over the filling, fold in the sides tightly, and roll upwards to seal.

Carefully add the spring rolls in batches to the hot oil, frying for 2-3 minutes on each side until golden brown and crispy.

While the spring rolls are frying, whisk together the dipping sauce ingredients in a small bowl.

Once fried, serve the crispy spring rolls hot, alongside the prepared dipping sauce.