Heat a film of oil in a pan over medium-high heat. Add the pork to the pan and cook, breaking it up with a spoon, until it is well coloured.
Reduce the heat and add the garlic and finely chopped red onion, cooking for 3-4 minutes.
Stir in the fish sauce, lime juice, sugar, and chilli flakes. Cook for another 1-2 minutes.
Remove from heat and stir in the mung beans, spring onions, coriander, and mint. Adjust seasoning with more lime juice, fish sauce, or chilli flakes if needed. Set aside to cool slightly.
Preheat the oven to 180°C.
Lightly grease a muffin tin with cooking spray or a little oil.
Cut the spring roll wrappers into squares that fit neatly into the muffin tin, overlapping the edges slightly. Press each piece into the tin to create a cup shape.
Spray or lightly brush the wrappers with a little more oil to help them crisp up.
Spoon the pork larb mixture evenly into each cup.
Bake in the oven for 10-15 minutes or until the spring roll wrappers are golden and crispy.
Lift the cups from the pan and divide between plates. Serve drizzled with a little sweet chilli sauce, scatter with peanuts and a few extra mint leaves. Arrange salad leaves and red onion rings on the side.