Julienne the carrot. Soak vermicelli noodles in hot water until softened, drain, and cut into manageable lengths.

Heat sesame oil in a pan over medium heat. Add ground pork and grated ginger, stir-frying until the pork is cooked through.

Add julienned carrot to the pan and stir-fry until softened.

Add vermicelli noodles and the seasoning ingredients (sake, soy sauce, oyster sauce, salt, and pepper). Stir to combine.

Thicken the mixture with cornstarch and water slurry. Let the filling cool completely.

Place the filling on spring roll wrappers, roll tightly, and seal the edges with flour and water slurry.