For around 10 medium spring rolls
Julienne and quickly wok 1 large carrot (julienne), 5 spring onions (julienne), 1 cup of bean sprouts, 2 cloves of garlic, 10 rehydrated shiitake mushrooms (stalks discarded) and 10g of grated ginger in sesame oil.
After a couple of minutes add 50g of rice noodles (rehydrated) along with a tablespoon of dark soy sauce, a tablespoon of oyster sauce, a teaspoon of sugar and a pinch of salt.
Remove from the heat and add a handful of chopped coriander and a sprinkling of sesame seeds and allow to cool a bit.
Roll up in rice paper for fresh rolls or wheat based spring roll wraps if you want crunchy fried ones.
Deep fry for 5 minutes at 160c.