Mix the soy sauce, oyster sauce and Chinese rice wine in a small bowl.

Heat 1 tablespoon of vegetable oil in a wok or large frying pan over a medium heat. Add the garlic and ginger and stir-fry for around 30 seconds, then add the pork mince.

Stir-fry for a few minutes, then add the mushroom stir-fry vegetables. Cook until the vegetables begin to soften, around 1 to 2 minutes. Add the cornflour and the sauce mixture. Turn down the heat and cook for a further minute until there's no liquid left. The filling shouldn't be watery. If it still is, sprinkle in a little more cornflour.

Drain off any fat from the pork by tipping the filling into a sieve or spooning it off. This keeps the spring rolls crisp rather than greasy.

Cool the filling by spreading it on a baking sheet and putting it in the fridge for 15 minutes.

Once cool, mix 1 tablespoon of cornflour with the water to make a slurry for sealing.

Lay a spring roll wrapper on a clean surface in a diamond shape, keeping the rest under a damp tea towel so they don't dry out.

Place a spoonful of filling near the bottom corner, leaving space on either side. Don't overfill.

Fold the bottom corner over the filling, fold in the sides, and roll tightly towards the top corner.

Dab the cornflour slurry along the edges to seal. Set aside and repeat until the filling is used up.

Spray the air fryer basket with oil. Preheat to 200°c (390°F) for five minutes.

Spray or brush the tops of the spring rolls with a little oil. Place them in the basket in a single layer, without overcrowding. Cook in batches if needed.

Air fry at 200°c (390°F) for 5 minutes, then turn and oil the other side. Cook for another 4 to 5 minutes, checking so they don't burn, and a further 2 minutes if needed until golden brown. Cool slightly before serving.