Begin by making the filling. In a large frying pan, heat up 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the cabbage and carrots and cook for 2 minutes until just softened. Add the woodear mushrooms and cook for another 2 minutes. Next, add the rice noodles, followed by the scallions, garlic, soy sauce, hoisin, Shaoxing cooking wine, sesame oil and sugar. Mix everything together until combined then set aside to cool completely.
In a small bowl, mix the cornstarch and water together then set aside until you are ready to wrap the spring rolls.
To wrap the spring rolls, lay one spring roll wrapper onto a cutting board. Brush all four edges with some of the cornstarch mixture. Keep the rest of the spring roll wrappers covered in a damp paper towel so that they don't dry out while your assembling the spring rolls.
Add about 2 tablespoons of filling into the center of the wrapper, moulding it into a long rectangle. Fold in the left and right sides of the wrapper to contain the filling then roll the wrapper up to seal it. Try and wrap the spring rolls tightly so that there are no air pockets and that the wrappers aren’t loose. This will ensure the wraps stay together when they are fried.
Add the rest of the oil to a large pot or dutch oven and pre-heat the oil to 350 degrees F. Add a bit more oil if necessary (the oil should be about 3-4 inches deep). Add 4-5 spring rolls to the pot at a time and gently fry them for 2-3 minutes per side, or until golden brown. Once cooked, remove them from the pot using a pair of kitchen tongs or a wire strainer, and drain them over some paper towels.
Let them cool for a few minutes before serving with some Plum Sauce or Hot Pepper Jelly!