Mix salt into hot water in mixing bowl. Slowly add flour to water and stir with a mixing spoon.

When mixed, you should have a rough, slightly sticky dough mass. If you need to add a bit more flour or water, do so sparingly until it comes together.

Knead the door on floured surface for 5-6 minutes until it is smooth and comes together into a round ball.

Wrap in plastic wrap and let it sit at room temperature for at least a half hour.

Unwrap dough, weigh, and roll into a long log on floured surface. Cut and weigh each piece so you have relatively equal pieces (divide weight of dough by 24).

Roll each piece into a ball. Set aside.

With one piece of dough, roll out into roughly 4x4 inch circle with equal thickness. Spray/coat a plate with a bit of oil. Add flattened dough to plate and coat top of it with oil. Do the same with next dough ball and make sure it is of appropriate equal size. Continue until you have a stack of 4.

Heat skillet with a bit of oil on low.

Using your rolling pin, re-roll the stack of 4 until the stack is approximately 10 inches across and add to the skillet for about 30 seconds. When you notice it just starting to bubble, flip stack over for another 10 seconds and place onto a lightly oiled plate. Cover with a tea towel or lightly with oiled plastic wrap.

Do the same for each of the dough balls, in stacks of 4, until all your wrappers are finished. You can use immediately upon cooling or wrap with plastic and use within a few days.

Boil a cup of water and add dried mushrooms and soak for 10 minutes or more. Drain well by squeezing and cut into fine pieces.

Add garlic and oil to a pan on medium heat for a few minutes and then add pork. Stir until meat starts to turn white.

To the pork, add shredded carrots and cabbage, bean sprouts, and mushrooms for 3-5 minutes until veggies start to soften and mix is sticky but not watery. Add soy sauce, oyster sauce and salt and stir for another minute.

Remove from heat and allow filling to cool to room temperature (speed it up by adding in fridge or freezer).

In a small bowl, mix cornstarch and half a cup of water (for sealing spring rolls).

Carefully peel one roll from a stack of 4 and place on an oiled surface. Place a large tablespoon of filling towards the bottom of roll. Roll up tightly about half way then fold and tuck sides into roll and continue to roll until it is completely rolled.

Dip finger into the cornstarch water and dab some along the edge of the roll and place with seam downwards onto a cookie sheet or air fryer basket (whatever you are using to cook with).

Continue with each roll until finished with them and then spray olive oil lightly on all the rolls, top and bottom, leaving a bit of space in between each.

Bake at 400°F in conventional oven or 350°F in air fryer/convection oven for 15-20 minutes until starting to turn a light golden brown.

Eat after cooling a few minutes and serve with your favourite Asian dipping sauce and a side of rice!

Refrigerate remaining rolls for up to 5 days.

Freeze uncooked rolls for later use and simply add a couple minutes to the cook time.