Boil water in a pot, add pork slices, and cook until the color changes. Remove and let cool, then cut into 1cm strips.

Shred the cabbage and sprinkle with a pinch of salt. Massage until softened, let sit, and squeeze out excess water. Slice the carrot thinly and julienne.

Dip one sheet of rice paper briefly in water, place pork, cabbage, and carrot (1/6 of each) on it. Fold the sides inward and roll tightly. Repeat for all 6 rolls.

Heat salad oil to 170°C in a pot, ensuring it is about 3cm deep. Fry the spring rolls until golden brown.