Mix 450g of ground pork with 1 tablespoon of soy sauce, 1 teaspoon of salt, and ½ teaspoon of ground black pepper.
Mix in 225g of canned water chestnuts (drained and finely chopped), ½ cup of finely chopped scallions, 1 medium shredded carrot, and 3 minced garlic cloves.
Spread a thin line of filling along one edge of each of 20 spring roll wrappers. Fold in the sides, roll up tightly, and seal the edge with a little water.
Heat 2in / 5cm of canola oil in a heavy pan over medium heat to 350-375°F / 175-190°C. Fry the rolls in batches for 3-4 minutes, until golden brown and crisp.
