Set spring roll pastries out to thaw.

Heat oil in large frying pan. Add pork, carrots, cabbage, umami paste, garlic, ginger, and bean sprouts. Fry about 10 minutes, or until pork is cooked and veggies have slightly softened. Add green onions, remove from heat.

Spread filling out on large pan or other surface to cool to room temperature--can place in refrigerator.

Once cooled, mix cornstarch with 1 T water in a small bowl. Carefully peel pastry sheet away from package and lay out flat in a diamond orientation. Keep remaining stack of pastry sheets covered with a damp towel or they'll dry out and be unusable.

Place about 2 T filling on lower third of diamond, then begin to roll tightly upward toward the middle of the diamond. Once you reach the middle, fold edges at a 90 degree angle inward. Dip your finger in the cornstarch slurry and run it along the remaining unfolded edges of the diamond--this is to help seal the edges. Continue to roll upward until you've finished rolling the spring roll. Set aside and roll remaining spring rolls until all have been rolled.

Depending on how quickly you work, you may want to begin heating your frying oil when you're about halfway done rolling the spring rolls so that it is hot and ready to go when you're done rolling. Pour enough oil to cover pan about 1 ½ inches deep. Oil is hot enough to fry when water flicked in immediately sizzles, about 375 degrees.

Drop about 5 rolls in hot oil, careful not to crowd pan. Flip when bottom half is light brown, about 2-3 minutes each side. Remove and lay on paper towel-lined plate. Fry second batch.

Serve with sweet chili sauce, soy sauce, teriyaki sauce, or enjoy plain.