In a mixing bowl, combine minced beef with cornstarch, white pepper, soy sauce, and a hint of sugar. Marinate in the refrigerator for 30 minutes.

Heat a tablespoon of oil in a skillet over medium-high heat. Add the marinated beef and cook for about 5-7 minutes until browned. Set aside.

In the same skillet, sauté grated garlic and ginger for 1-2 minutes. Add thinly sliced vegetables and cook for 3-4 minutes until tender yet crisp.

Return the cooked beef to the skillet with vegetables. Pour in oyster sauce and cook for an additional 2 minutes. Let filling cool completely before wrapping.

In a small bowl, mix flour with water to create a thick slurry. Ensure it’s smooth without lumps.

Lay a wrapper on a flat surface. Spoon 1-2 tablespoons of filling on the lower third. Fold the sides and roll tightly, sealing with slurry.

For deep-frying, heat oil to 350°F (175°C) and fry for 5-8 minutes. For air-frying, preheat to 400°F (200°C) and cook for about 30 minutes. For baking, arrange on a parchment-lined sheet and bake at 430°F (220°C) for 30 minutes, flipping halfway.

Let the cooked spring rolls cool slightly. Serve hot with dipping sauces.