For the Filling:

Soak the dried shitake mushrooms in plenty of boiled water for 20 minutes. Make sure to drain and squeeze excess water out of the mushrooms. Chop the mushrooms, and set aside.

Soak the glass noodles in boiling water for 2-3 minutes or until al dente. Drain well and cut into 1-inch pieces.

Heat sesame oil in a skillet over medium high heat. Add garlic, stir-frying for about 1 minute until fragrant. Add pork, and stir fry until it’s no longer pink.

Add mushroom, glass noodles, bean sprouts, shredded carrots, green onion and cabbage. Cook for about 3 minutes or until vegetables are wilted.

Add cornstarch, soy sauce and oyster sauce. Cook for 1 minutes or until the mixture is no longer watery. (It should be sticky.)

Remove from heat, and transfer the filling onto a plate or tray to let it cool.

Make Spring Rolls:

Mix together cornstarch and water in a small bowl.

Then place a wrapper on a flat surface in a diamond position.

Spoon about 2 tablespoons of filling onto the bottom of the wrapper. Roll up halfway, and then fold sides. Then keep rolling towards the end.

Use cornstarch slurry to seal the spring roll.

Heat the vegetable oil in a large sauce pan over medium-high heat to 350°F.

Carefully lower spring rolls in the oil and cook in batches (about 5 spring rolls at a time.)

Turn occasionally and cook for about 2 minutes until they become nice and golden.

Transfer to a paper towel lined plate.

Repeat with the remaining spring rolls. Serve hot with soy sauce, or sweet and sour sauce.